Paleo Shrimp Pasta

I don’t know how I just discovered grain-free shirataki noodles, but I did, and I’m super pumped about it. As much as I love spaghetti squash and peeled zucchini, convenience is a big effing deal in my book, and these noodles come in a package that just requires heat. Win. I decided to take my favorite combo ever: lemon/butter/capers and paleofy some shrimp pasta. It was delicious. Here’s what I used.

juice from 1/2 lemon

cherry tomatoes (sliced)

scallions

cilantro

1 T chopped garlic

3 T clarified butter

2 T extra virgin olive oil

1/4 c (or just ALL THE) drained capers

salt and pepper to taste

1 package of cooked shrimp, tails pulled off

1 package of shirataki noodles (I used the spinach kind, also note that if there’s tofu in the ingredients it’s not technically paleo)

*optional* splash of milk/cream (I used soy milk, but canned coconut milk could be a paleo sub)

Drain the package of noodles and heat them in a pot of water on the stove. While waiting for the noodles to heat up, add the butter, olive oil and garlic to a pan over medium heat for a few minutes, then add the rest of the ingredients. 

Drain the noodles, add them to the lemon, butter, caper deliciousness and then come back here so you can properly thank me in the comments. Just kidding. Unless you want to.