Sunday, January 25, 2015

Basil Garlic Fettuccine with Shrimp

 This meal is quite literally the most garlic-y, basil-y, Italian-like bowl of goodness.  The tantalizing smell of roasted garlic is forever ingrained in the fabrics of our furniture— but, I love it! With all the fresh flavors muddled together it truly is something to try. I didn't have very much time to make dinner tonight, all this studying for the GRE has me stopping for food on the way home almost every night. I figured a Saturday night cooking, was going to be a nice study break and a break for my wallet as well.

 I also, would like to shed some light on the yummy noodles I used here. They are called: Shirataki Fettuccini and can be found anywhere from Whole Foods to Safeway's worldwide. Each bag has about 20 calories. Let me repeat, 20 calories! I used 2 bags here for this entire dish and ate the whole meal within two days, so I would say this is totally a low-calorie meal! My advice here is to make sure to wash the noodles with cold water. Pour the whole bag into a colander and wash with cold water, thoroughly. Make sure to use your hands and separate out all the noodles, clean them well before using.

10 cloves of Roasted Garlic, chopped
2 tbs. Extra Virgin Olive Oil
1/2 lb. Bay Shrimp, deveined, detailed
3/4 c. Baby Bell Mushrooms, sliced
1/2 c. Dry White Wine
2 tsp. Garlic Powder
2 bags of Shirataki Fettuccine Noodles, washed
1/4 c. fresh Basil, finely chopped
1/2 c. fresh Cherry Tomatoes, halved
Sea Salt & Black Pepper

Yields — 4 Servings

Directions: Chop up the roasted garlic (you can buy this, or make them yourself) and add them to a saute pan over medium-high heat in olive oil. Add bay shrimp, mushrooms, and wine and let them saute together. Shrimp will turn a beautiful pink color when they are cooked through. Make sure to not let the shrimp shrivel up, or they will be over-cooked and plastic-y. Sprinkle with garlic powder and stir to coat through. Add in your noodles and basil. If you find there is too much liquid in the pan, turn the heat up to evaporate off the excess. After everything seems to be cooked through and coagulated together, about 15 minutes, add in tomatoes. Cook for another 4-5 minutes. Season with salt and pepper to liking, and ~Enjoy! 

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