All Photos © Christine Elise McCarthy 2013
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These friggin’ shirataki noodles are the greatest. These ones here have 80 calories – and that is for a huge bowl of pasta (two packages being one serving) – then the calories of whatever you add to them.
As I stated before in other posts about these noodles, there actually is a measurable amount of carbohydrates in these but it is so negligible as to not be worth mentioning. With noodles this light & guilt-free, you can add anything on top of them & still have a much lighter meal than you would with real pasta. These noodles do not mimic the texture of pasta as well as they do the visual but the texture isn’t off-putting & you get used to it quickly. In case this is your first time trying them, do not get freaked out by the fishy smell they have when you open the package. Just boil them or zap them in some fresh water in the microwave & the smell goes away completely. There is nothing funky about their taste. They are a very neutral base for whatever you use to top them.
My boyfriend likes fettuccine alfredo a lot. I have always found it too rich and, until yesterday, never made it myself. Yesterday, I decided to spoil him & make him a decadent, cheesy sauce. This recipe makes enough sauce to feed six easily. I made one serving with the shirataki & 6 servings with a homemade pepper penne. I did not photograph the penne version but I added some fresh, diced tomato to it & it broke up the monochrome of the dish nicely. I recommend you try that, too.
Decadent No Carb Shirataki Fettuccine Alfredo with Asparagus & Lemon
Pasta of your choice (shirataki or homemade or boxed)
1 bunch asparagus
2 tomatoes – diced
8 TBS butter
4 cloves garlic – sliced thin
3 cups heavy cream
2 cups grated Parmesan
1 cup Pecorino Romano
3 oz cream cheese
zest of one lemon
Parsley – chopped for garnish
S&P to taste
Extra Parmesan or Pecorino Romano or grating
Trim the ends of the asparagus as outlined HERE. Basically, you grasp the spear on each end & bend it until it breaks. The bottom part will be the tough, inedible part. Then, cut into 1 inch pieces. Wrap in a wet paper town & zap in a microwave for a minute or two. (Alternatively – you could add the raw asparagus to your boiling pasta for the final four minutes.)
Melt the butter in a large pan. Saute the garlic being careful not to brown it. Add the heavy cream, 3 cheeses & the lemon zest & heat through until all the cheeses melt & the sauce is creamy. Add salt & pepper.
Cook your pasta & drain it. Add the asparagus to the sauce & warm it through. Add the pasta to the sauce or mix them in a large serving bowl. Garnish with diced tomatoes, parsley & lemon wedges & extra cheese for grating.