Ingredients:
2 servings pasta (4oz)
1/2 cup olive oil
1/2 stick butter
1/4 tsp basil
1/4 tsp oregano
dash salt
dash pepper
10 cloves garlic
1/2 lb shrimp, cooked
Cook the pasta AL DENTE (NOT fully!!!) while you prepare the base sauce. Heat the olive oil and butter in a pan with the spices. Chop the garlic into small pieces and saute for about a minute. If the shrimp are cooked then add those in for another minute; if they're raw cook them about 2 minutes per side. Mix in the pasta and serve hot.
We have found that low carb pasta gets VERY crumbly and paste-like if you over cook it. Be sure to UNDER cook it if anything. You want the sauce to be the flavor, and the pasta just to add texture and a base.
Also - a general note on low carb pasta. One small bag has 8 servings in it. It may seem like a tiny amount, but we always fill up and have leftovers. Divide your larger bag into one or two serving ziplocks and keep those in the cupboard, it makes it easy to grab the right amount when you're cooking.
Servings: 2
Carbs per serving: 7g
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