Garlicky & Creamy Pasta
A creamy pasta lightly flavoured with garlic and with perfectly cooked prawns. The description reads like a dream. I mean what is not to love. The beautiful sweet flavour of prawns and butter and garlic and cream, all married together. These ingredients make some of the best pasta ever. And now it’s all Keto friendly. I remember 5 years ago I’d be spiraling zucchini and hoping that it would catch enough flavour and maintain texture after cooking. Alas while it’s definitely a more nutritious option it does little to taste and feel like real pasta.
Enter shirataki noodles. You will not find a better alternative to pasta that is so low in calories and Keto friendly. While some folks aren’t a fan I’ve grown to really enjoy these noodles, especially if you find the right brand of them. They have that al dente bite of pasta and when you have a nice thick creamy sauce or a meaty raghu they hold on to it well. Honestly this is the best pasta experience you will have on Keto. Try it!
Make it vegetarian!
I always get asked to make more vegetarian recipes. But the truth is I prefer to have a good amount of protein by way of meat in my meals. However all my recipes are easily adaptable to be made vegetarian. In this video the only issue is the prawns which can be completely skipped and replaced with either mushrooms or some paneer. You follow the recipe exactly the same way. Easy peasy.
This recipe makes a couple of servings and if you’re cooking for more than one, chances are you’ll finish it. However if you have left overs you can store it in the fridge for up to 3-5 days. This really depends on how fresh your seafood was to begin with. If you used forzen seafood it will stay in the fridge longer. I would urge you to keep in mind that prawns have a tendency to overcook quite easily. So you don’t want to pop it from the fridge to the microwave for too long. Ideally keep your portion out for 30min to come to room temp and then microwave for a minute or a minute and a half at max and it will be perfectly warm. If you find the cream congealed and too thick, throw on a splash of water before reheating.
No microwave? No problem. Throw a few tablespoons of water in a frying pan and once it’s boiling throw in the pasta, this will loosen up the sauce and help heat it up evenly. In about 1-2minutes of heating on the stove it’s good to go.
Olive oil – I find this to be the best option when cooking Italian food or anything really that’s more Western. Of course you want to not use the extra virgin olive oil since that’s best for salads and topping things up. You want to grab the olive oil for cooking or the light olive oil. What brands and kinds your get really depends on where you live.
Prawns – I use simple frozen prawns that come cleaned and deveined. You can of course buy fresh prawns and clean them and devein them yourself. If you do that you can use the heads and shells to infuse flavour into your oils and even make a stock with it. For a recipe like this you can also use other seafood like scallops, calamari and frankly even something like chicken breast will work. Vegetarians can use some nice oyster mushrooms or maybe portabella mushrooms. Asparagus could work too.
Garlic – This is really the main flavour profile in this dish. It’s a creamy garlic pasta. Of course lots of folks on Keto are worried about carbs in garlic and if that’s the case you can always use garlic powder which might be a better option for you or skip it completely and just enjoy a creamy garlic-free pasta.
Shirataki Noodles – A lot of people aren’t a fan and that’s ok. I’d suggest using spiralized zucchini then as pasta. Of course if you are not on the Keto diet, any spaghetti will do. These days you get all sorts of them. I’ve seen things like Edamame spaghetti among others. So just grab your fav pasta/noodle and make it. I really like these Urban Platter ones. If you live in a country where you can’t get those you can try these Skinny Pasta ones.
Nutrition Info (Per Serving)
- Calories: 324
- Protein: 27g
- Fat: 24g
- Carbs: 9g
- Net Carbs: 7g
- Fiber: 2g
This recipe makes 2 servings. Get the recipe on myfitnesspal.com.
Creamy pasta with prawns
- 300 grams Prawns Deveined and cleaned
- 10 grams garlic
- 200 grams Shirataki Noodles drained and rinsed
- 10 grams Butter
- 30 grams Parmesan cheese grated
- 50 ml Heavy Whipping Cream
- 15 ml olive oil
- 1/2 Tsp red chili flakes use less or more depending on how spicy you want it
- 1 Tsp Fresh Parsley
- Salt & Pepper to taste
- Start by heating about 10ml of olive oil in a pan and once it is hot throw in the prawns.
- Season the prawns with salt and pepper and cook for 2 minutes on a high heat. Remove from the pan and set aside.
- Turn the heat down to low and add in your butter and remaining olive oil.
- Add in the garlic and chilli flakes and sautee till the garlic starts to slightly brown.
- Then add in your heavy cream and cheese and mix well. If it's too thick you can add some water or even chicken/fish/prawn stock
- Then add in the noodles and parsley and mix well. Cook for 30-60 seconds before adding in the prawns.
- Give everything a final good mix and serve after you taste it once for seasoning. If you need more salt, pepper or chilli flakes, add as required.