Low-carb Scallop Pasta

Guys, it’s been like 453 years* since I did a recipe post. This could be because I’ve been eating fried oreos for dinner or because when I do cook I’m too lazy to photograph it or it could be because most of my readers don’t care about recipe posts. But despite these obstacles I persevered because I am a damn champion (and I didn’t have anything else to talk about today). So here I am with a low-carb scallop pasta dinner thing. Here’s what I used (none of the measurements are exact–I am an anti-perfectionist):

1 package Shirataki noodles

1 package Shirataki spinach noodles

1 package frozen scallops

4 tablespoons Extra Virgin Olive Oil

2 tablespoons Earth Balance vegan butter

1 tablespoon chopped garlic

capers (the more the better!)

Juice of half a lemon

Salt & Peppa

First I thawed the scallops, seasoned them and threw them in an olive oil coated pan over medium high heat. I wasn’t sure what I was doing so I just kept flipping them until they were a little brown. In the meantime I heated the ‘butter’, olive oil, garlic, lemon juice and capers in a different pan and heated the noodles in pot on the stove (they’re already cooked so you just have to heat up and drain). Then, you guessed it, I combined them all together and ate it up. I got two meals out of this bad boy, but probably if you were patient enough to create side dishes or something it could last longer. This was not in the cards for me. I can’t even eat my sweet potatoes properly.

*slight exaggeration

Simple enough, yea? Just know that Shirataki noodles have a strange un-pasta-like texture and they don’t taste like much. Don’t say I didn’t warn you. Happy eating!

PS: You can thank Shannon for this throwback.