Low carb keto-friendly pasta

Decided on doing a spontaneous cooking adventure with my sister. The overall results were pretty tasty for something easy to make! It took about 35-40 minutes to make which was mostly prep work.

What you will need:

*Makes 2 servings, we just kinda winged it so I don’t really have exact measurements but it’s really all to preference. Obviously you can substitute or add whatever you like.

  • Shirataki Tofu Angel Hair Noodles package x1  ( 1 net carb per serving )
  • Garlic Infused Organic Extra Virgin Olive Oil ( any olive oil will do– I really like this one though cause the garlic adds a kick to the “scampi” without needing to use garlic cloves ( which will add to the carb count)
  • 1 cup spinach
  • 1 cup mushrooms
  • Shrimp
  • Prosciutto
  • Salt
  • Pepper
  • Non-salted Butter
  • Basil Pesto Alfredo Sauce ( or any alfredo sauce you like… you can make your own too but we conveniently had a jar laying around so…)
  • optional: grated Parmesan or Parmesan crisps to crumble for a slight crunch texture
  1. Open your shirataki noodles and drain the water. It will have a smell which is fine since it won’t have it once you finish the dish. Rinse thoroughly then boil for 2-3 minutes or to your preference. The noodles are made of tofu so you don’t really need to cook, this is just to reduce the odor. I wouldn’t over boil either  since it can make the noodles rubbery.
  2. In a different pan, cook your mushrooms with some olive oil, salt, pepper, then set aside. Cook spinach and add the noodles ( drain the water ) and enough sauce to coat everything. ( or as much as you want, just keep in mind you’ll increase carb total the more you use )
  3. In another pan melt butter and olive oil until it becomes a “scampi butter” like liquid, toss in shrimp and cook until pink evenly.
  4. Separate into two servings and add cooked shrimp and a slice or two of prosciutto. Keep any extra shrimp in the butter and keep on the side to keep moist and add as you want more. 🙂 A drizzle of the butter onto the pesto alfredo is actually quite lovely too. 😉


  • The noodles are not going to be a similar texture to pasta since they’re made with tofu. They actually are very similar to vermicelli noodles–which I like so it wasn’t an issue for me.

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