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

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

  • Servings
    2
  • 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
    How to Prep Tofu Shirataki
    How to Prep Tofu Shirataki
  • 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.

In this Recipe

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Ingredients

  • 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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