Pesto Shrimp Palmini
As I’d mentioned in my Keto Taco Salad, it’s been really fun to see how the availability of low-carb products has changed since the last time I did a stint on the diet.
IN that case, it was Quest Nutrition Tortilla Style Protein Chips.
Today, it’s all about the Palmini Pasta!
For the most part, I’ve really been enjoying using Konjac noodles / Shirataki.
Handled properly, they're the secret to making Keto Chicken Biryani FEEL like the real thing - something you can't really accomplish with cauliflower.
It's also what I use in my Low Carb Vietnamese Noodle Salad, which is one of those recipes that will be KEY to me being able to stick with this way of eating in the long-term.
... that said, when I heard about Palmini noodles, I knew I’d have to give them a try!
I find the konjac to be a great sub for rice-based noodles, but from everything I’ve read - and imagined, based on prior experience with Heart of Palm - Palmini seemed like a better sub for wheat-based pasta.
Palmini noodles are made from long slices of heart of palm - the core of a variety of palm tree.
They do require very different handling than the konjac noodles - notably, a fairly long boil time.
Palmini pasta comes in a bunch of different styles - linguine, angel hair, and lasagna for pastas, as well as mashed and rice styles.
Each variety is available in both cans and bags.
What Does Palmini Taste Like?
Well, for obvious reasons... like heart of palm.
If you’re not familiar with that... honestly, Palmini tastes a LOT like canned artichoke hearts.
Maybe slightly acidic?
That said, it’s a flavour that blends/is covered well by all kinds of different pasta sauces.
If you were going to do a very simple butter sauce that was really light on garlic, the flavour would probably come through... but it would also be really tasty like that!
Anything else that has some flavour to it is going to overwhelm the flavour of the palmini, and basically make it taste pretty neutral - like normal pasta.
How to Cook Palmini
This varies wildly based on who you ask!
Some say that Palmini is basically like “al dente” pasta, straight out of the bag or can.
Personally, I’ve found it to be a fair amount tougher than that, as-is.
While it is pre-cooked, the package says you can boil it 5-10 minutes to soften it up, I’ve found that 20-30 minutes is more appropriate.
I would imagine that’s going vary based on the style of Palmini as well, but I haven’t tried all of them yet.
For the purposes of this recipe, I cooked it a long time and kept testing to see how “done” it was.
As your mileage may vary, I’d recommend doing the same, and draining it when it’s to your preference.
How to Make Pesto Shrimp Palmini
Drain and rinse Palmini noodles.
Place in a pot of boiling water, boil for 20 minutes, or until they reach a suitable texture.
As the noodles are boiling, make the pesto:
If necessary, wash and dry your basil leaves. Set aside.
Measure basil, garlic, cheese, and oil into a food processor, blitz until basil is rough chopped.
Season with salt and pepper, to taste. Set aside
Once Palmini noodles are almost ready, cook your shrimp:
In the pan you used for the pine nuts, cook the shrimp - with a drizzle of olive oil and a sprinkle of salt and pepper - just until cooked through.
Drain the cooked palmini noodles, add to the pan along with the pesto.
Stir well to coat everything with pesto.
More Low Carb Fish & Seafood Recipes
Looking for more low carb or keto fish recipes? I’ve got you covered!
Keto Spicy Salmon Poke Bowl
Low Carb Keto Chirashi Bowl
Keto Crab Cakes
Crunchy Keto Coconut Shrimp
Grilled Cilantro Lime Shrimp
Keto Clam Chowder
Low Carb Shrimp Curry
Hot Smoked Salmon
Low Carb Spinach Feta Salmon Pinwheels
Seared Scallops with Dijon Wine Sauce
Baked Sesame Ginger Salmon [Keto]
Keto Fish Cakes & Tartar Sauce
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Pesto Shrimp Palmini
- 1 package Palmini noodles
- 2 cups Basil
- ½ cup Freshly Grated Parmesan Cheese
- ¼ cup Olive Oil
- 3 Garlic cloves peeled and finely chopped
- Salt and Pepper
- ½ lb Shrimp thawed and peeled
- Drain and rinse Palmini noodles.
- Place in a pot of boiling water, boil for 20 minutes, or until they reach a suitable texture.
- As the noodles are boiling, make the pesto:
- If necessary, wash and dry your basil leaves. Set aside.
- Measure pine nuts into a large nonstick pan. Toast over medium heat - stirring frequently - until lightly browned and aromatic.
- Measure basil, garlic, cheese, and oil into a food processor, blitz until basil is rough chopped.
- Add pine nuts, blitz until basil and pine nuts are finely chopped.
- Season with salt and pepper, to taste. Set aside
- Once Palmini noodles are almost ready, cook your shrimp:
- In the pan you used for the pine nuts, cook the shrimp - with a drizzle of olive oil and a sprinkle o salt and pepper - just until cooked though.
- Drain the cooked palmini noodles, add to the pan along with the pesto. Stir well to coat everything with pesto.
- Serve immediately.