Creamy Shrimp Noodles with Sun Dried Tomatoes (Edit recipe)

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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.

PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

11

Serves: 4

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Ingredients

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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
  1. 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.
  2. 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.
  3. Add in the hearts of palm noodles and the basil. Stir everything together and continue cooking 1-2 minutes longer.
  4. Remove the pan from the heat and enjoy!

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:287
Fat:20 g
Carbohydrates:6 g
Protein:17 g
Cholesterol:174 g
Sodium:1256 mg
Fiber:2 g
Sugars:3 g
Sugar Alcohol:0 g
Calculated per serving.
Egg Free Gluten Free Grain Free Keto Nut Free Paleo Pescetarian Seafood Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free Whole30

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