Pesto Shrimp Palmini
Palmini is a very low carb pasta made from heart of palm. This Pesto Shrimp Palmini is quick and easy to make, keto, and SO satisfying!
Servings: 2 People
Calories: 446kcal
Equipment
- mini food processor
Ingredients
- 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
Instructions
Palmini Noodles:
- 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:
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:
Shrimp:
- In a large nonstick frying pan, 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.
Nutrition
Calories: 446kcal | Carbohydrates: 3g | Protein: 33g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 538mg | Potassium: 421mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1462IU | Vitamin C: 6mg | Calcium: 420mg | Iron: 2mg