All the bold flavors come together for this mouthwatering shrimp scampi-esque dish. Similar to scampi, the recipe calls for olive oil, chili flakes, garlic and shrimp! But, to spice things up a bit, we’ve added a creamy cashew-based basil pesto for a fresh finish. What makes this meal particularly special is that it subs in gluten-free, zero-cal shirataki noodles for carb-heavy pasta. It’s a guilt-free seafood dish that can be easily modified for any specialty diet. Vegan? Vegetarian? Swap shrimp for tofu! Allergic to cashews? Try pine nuts instead! The pasta-bilities are endless.
Basil Pesto Noodles with Garlic Shrimp
- 2 tsp. olive oil
- 2 cloves garlic
- 1 tsp. fresh ginger, chopped small (optional)
- 1/4-1/2 tsp. red chili flakes
- 6-8 oz. wild shrimp, cleaned
- Fresh basil
In small pot, bring water to boil over medium-low heat.
Meanwhile, prepare pesto. In food processor, pulse garlic until finely chopped. Add basil and continue to process until broken down. Add cashews and salt and process on low until finely chopped, but still retain some texture. While motor is running on low, slowly drizzle in olive oil until combined. Transfer to bowl and set aside.
Use colander to drain shirataki noodles. Run cool water over noodles for one minute. Transfer noodles to pot of boiling water and cook 2-3 minutes. Drain noodles.
Dry the now empty pot and return to stove over low heat. Add noodles back in (without any liquid or oito dry roast for 1 minute. (You may hear a squeaking noise when you move the noodles around the pan, which is a sign they are done drying.) Cover and remove from heat. This crucial step ensures pesto will stick to noodles.
Finally, make shrimp. Heat medium saucepan over medium heat. Add oil. When hot, add garlic, ginger and red chili flakes. Cook 1-2 minutes until fragrant, then add shrimp. Cook 3-4 minutes, flipping shrimp halfway through. Shrimp should be opaque and pink when ready.
Pour pesto over shirataki noodles and stir until thoroughly coated. Transfer to serving dish and top with the shrimp. Garnish with fresh basil and a touch of pink salt, if desired.
- *Soaking cashews will result in a super creamy texture. To do so, place them in a bowl, cover with water and put a lid on the bowl. Set aside on a counter overnight or for at least 4 hours. (If you let them sit longer than overnight, refrigerate). Drain when ready to use. If you forget to soak them, you can still make the pesto, but note that it
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