Creamy Shrimp Noodles with Sun Dried Tomatoes (Edit recipe)

Hearts of palm noodles are my favorite veggie alternative to pasta. I like the crisp texture; to me, they resemble traditional noodles more than zucchini noodles. I like to use sun-dried tomatoes packed in olive oil because it keeps them moist and are usually free from additives and preservatives. This dish comes together in under 30 minutes and is full of flavor. The basil, garlic, and lemon juice add a lot of flavor to the coconut milk-based sauce. No one will ever know this is dairy free.

10 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	321
Fat:	20 g
Carbohydrates:	11 g
Protein:	19 g
Cholesterol:	174 g
Sodium:	1256 mg
Fiber:	2 g
Sugars:	3 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 4

Ingredients

12 oz Hearts of Palm Spaghetti, rinsed and drained
1 lb Raw Shrimp, peeled and deveined
1 Tbsp Ghee
8 cloves Garlic, minced
1.5 cups Coconut Milk, full fat
0.5 cup Sun Dried Tomatoes, roughly chopped
3 cups Baby Spinach
0.25 cup fresh Basil, roughly chopped
1 Tbsp Lemon Juice
1 tsp Sea Salt
0.5 tsp Black Pepper

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large skillet on medium heat, add the ghee. Once it is melted, add the garlic and sauté for about one minute, stirring to keep the garlic from burning.
Add the shrimp, salt, pepper, coconut milk, sun-dried tomatoes, spinach, and lemon juice. Bring the mixture to a simmer for 2-3 minutes. The shrimp should be pink, and the spinach should be wilted.
Add in the hearts of palm noodles and the basil. Stir everything together and continue cooking 1-2 minutes longer.
Remove the pan from the heat and enjoy!