Sage, Butter, and Parmesan Cheese (Low Carb) Fettuccini with Shrimp

This keto friendly dish is full of buttery cheesy fettuccine shrimp goodness.

  • Servings
  • Prep Time
    5 Min
  • Cook Time
    10 Min

Cooking Directions

  • To make the pasta with sauce, rinse and boil the shirataki noodles for 5 min. Drain water from the pasta. Set aside
  • To a make the pasta sauce, sauté the shrimp in 1 tablespoon of vegan butter on low heat. Slowly stir until the shrimp turns pink (3-5 min)
  • Add 2-3 tablespoons of butter, dry non-fat milk powder, and sage leaves. Stir for 1 min and gently add the House Foods Shirataki Fettuccini pasta in the sauce. Add parmesan cheese on top right before serving.

This recipe was created by Dash of Ting.


  • 2 pkgs. House Foods Shirataki Fettuccine Noodles
  • 4 Tbsp. vegan butter
  • 8-12 medium size raw shrimp (deveined and shelled removed)
  • 2 Tbsp. non-fat powdered milk
  • 1/8 tsp. of salt
  • 15 sage leaves (minced)

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