1 can of Palmini Noodles

1 lb Fresh Shrimp

1 Cup of Heavy Whipping Cream

1/2 Chicken or Vegetable Stock

1 cup Parmesan Cheese

2 tbsp Kerrygold or real butter

1 tbsp Minced Garlic

1 tbsp Parsley

Pinch red pepper flakes

¼ – ½ tsp of the following spic

Chili Powder

Paprika

Oregano

Garlic

Onion

Before beginning, you need to ensure the Palmini is rinsed very well. Empty can into a strainer and rinse for about 5 minutes with cold water, 2 minutes with hot water, and 5 more mins with cold water.

Heat about 1 tbsp of avocado or olive oil in a pan, then toss in shrimp. Season with half of the season mix above, plus salt and pepper to taste, and cook until pink. Set aside.

In a large/deep sauté pan, melt the butter over medium-high heat. Add in the minced garlic and heavy cream and allow to come to a boil. Immediate lower the heat and allow to simmer for about 2 minutes. Add the parmesan cheese and rest of the spices, including the parsley, and continue to mix until the cheese is all melted. You may add more chili powder or red pepper flakes if you wold like more spice. The sauce will reduce and become very thick. Add enough of the stock to thin it out where it will coat the back of a spoon.

Toss in the shrimp and Palmini noodles and cook uncovered until the noodles are hot (about 3-4 minutes but may vary with your stove).

I garnished the top by throwing half a tomato petite diced into the pan I cooked the shrimp in with some butter and heavy cream. It reduced down to a nice little sauce.

Enjoy!!

When rinsed well, the noodles don’t really have a taste (like normal pasta) but aren’t bouncy or rubbery like other noodle substitutes. They have a little bit of a crunch to them but are not firm. The best I can describe them would be like a steamed broccoli stem. They are absolutely fantastic!!