Spinach Shrimp Shirataki Pasta- Low Carb

1. Clean and chop the garlic and chilli

2. Put oil and butter in a pan

3. Fry the shrimp in a pan for 1 minute, add a little salt and pepper

4. Remove the shrimp from the pan and set aside

5. Add chopped tomato, sour cream 35% and grated Parmesan cheese to the pan and season with pepper and salt.

6. Add the Golden Stevia Shirataki Fettuccine to the pan (let it run underwater first). If you make dry shirataki noodles, boil them beforehand.

7. Add fresh spinach a few minutes later if using deep frozen spinach (add it to the pan with the tomatoes)

8. Let the pasta soak for a few minutes and mix into a smooth mass

9. When serving, add the shrimps set aside on top of the pasta and grate Parmesan cheese and black pepper

If you want a thicker sauce, you can add 1 g (½ teaspoon) Xantahn Cumi to the sauce.

For serving grating Paremesan and fresh pepper

Shirataki spaghetti, or konnyaku spaghetti, is low-carb, almost 0-calorie, transparent and has no distinctive taste. The main ingredient of the noodles is glucomannan - a water-soluble fiber obtained from the root of the konjac plant that grows in Japan and China.

You can order shirataki noodles and rice from the Golden Stevia e-store www.goldenstevia.ee/pood

Rinse Shirataki noodles under water before using and store immediately.

Nutritional value of the sauce per 100g:
Energy 108 kcal
Fat 7.6 g
Carbohydrates 1.8 g
Fiber 0.4 g
Sugars 1 g
Protein 8.9 g

Nutritional value of Shirataki noodles per 100g:
Energy 8 kcal
Fat 0.1 g
Carbohydrates 1.3 g
Fiber 0.5 g
Sugars 0.1 g
Protein 0.1 g