LOW-CARB BUTTERY LEMON GARLIC PARMESAN SHRIMP PASTA

There is always room in the cookbook for another pasta recipe, especially when it is simple, delicious, and quick. The name of Low-Carb Buttery Lemon Garlic Parmesan Shrimp Pasta says it all, or mostly. 

The dish is creamy, bright, garlicky, and satisfying. The lemon provides acid, while the butter and parmesan give it a delightful creaminess. The pasta gives it body that is sure to satisfy your cravings and keep you full. If there is any left, you can serve it for lunch or dinner tomorrow.

This is a pasta recipe that has all the ingredients of a 30-minute meal. For example, it uses shrimp, which cooks quickly compared to chicken, though you can use chicken, fish, or tofu instead of shrimp if you prefer. There is very little prep work required, and it is easy to put together.

How can this recipe be low in carbs? It uses Impastable Low Carb Pasta - Fettuccine. Each serving has 44 grams of carbohydrates, but only 8 grams of net carbs. It has 36 grams of fiber, so you can be sure to stay full for a while after the meal. That is especially true because of the protein from the shrimp. In addition, Impastable Low Carb Pasta - Fettuccine has only 55 calories per serving.

You can serve it with a simple salad, such as with arugula leaves or romaine lettuce and tomato. Sliced tomatoes with olive oil and red onion, or a simple coleslaw with shredded cabbage and an olive oil-based dressing, are also fresh and delicious, and easy to get on the table. 

Recipe for Low-Carb Buttery Lemon Garlic Shrimp Pasta

Makes: 4 servings

Prep time: 5 minutes

Cook time: 25 minutes

Ingredients:

• 1 package of Impastable Low Carb Pasta - Fettuccine
• 3 tablespoons of olive oil
• ¼ cup of butter, plus 2 tablespoons
• 2 cloves of garlic, peeled and crushed
• (Optional) red pepper flakes to taste
• 16 ounces of shrimp, peeled and deveined
• 1 tablespoon of fresh parsley, chopped
• 1 teaspoon of dried Italian seasoning
• 2 cups of fresh baby spinach leaves
• ¾ cup of grated parmesan cheese
• 1 tablespoon of lemon juice
• (Optional garnishes) extra parmesan cheese, chopped walnuts

Instructions:

1. Cook the Impastable Low Carb Pasta - Fettuccine according to package instructions. Boil water, add the pasta, and cook until almost al dente. Drain and set aside.
2. Heat the butter and olive oil in a large skillet or pot. Add the garlic and red pepper flakes and cook, stirring often, until the garlic becomes fragrant. 
3. Add the shrimp and salt and pepper to taste. Continue to cook until the shrimp are pink, stirring as needed.
4. Stir in the Italian seasoning, chopped parsley, and spinach leaves. Cook for another minute or until spinach starts to wilt. 
5. Add the pasta, butter, and parmesan cheese to the pot and stir together. Turn off the heat after the butter is melted and everything is mixed. 
6. Add the lemon juice and toss.
7. Plate the pasta. Garnish with the walnuts and extra parmesan cheese, if desired. 
8. Serve and enjoy!