Low-Carb Pesto Shrimp Mushroom Pasta

This classic dish is so easy to make. It requires almost no prep work beyond slicing the mushrooms and peeling the garlic. It is shockingly healthy, considering how easy and delicious it is. You can even fit it into a keto diet thanks to NutriNoodle Organic Edamame Protein Spaghetti.

The recipe is packed with protein. Shrimp adds 23 grams of protein per serving. NutriNoodle Organic Edamame Protein Spaghetti has another 20 grams for each of four servings. Add to that 11 grams of fiber from the pasta, and this pesto shrimp mushroom pasta is sure to keep you full for hours. Plus, NutriNoodle Organic Edamame Protein Spaghetti has only 7 grams of net carbs.

The recipe is also packed with healthy fats. Pesto and olive oil are chock-full of unsaturated fats, which can help improve your ratios if you are following a high-fat keto diet. Heart-healthy fats such as monounsaturated fats in olive oil and homemade pesto can help lower blood sugar and blood pressure.

You can use store bought pesto, which is what the recipe below calls for. Or, you can make your own with 3 cups of fresh basil leaves, 1 cup of pine nuts or walnuts, 4 to 6 cloves of peeled garlic, and 1 cup of olive oil. Just pulse the ingredients together in a blender or food processor and add oil slowly until the consistency is right. Store any extra in the fridge for up to 4 days, or freeze it.

Recipe for Low-Carb Pesto Shrimp Mushroom Pasta 

Makes 4 servings

Prep time: 5 minutes

Cook time: 20 minutes

Ingredients:

• 1 package of NutriNoodle Organic Edamame Protein Spaghetti 
• 1 tablespoon of extra virgin olive oil, plus another tablespoon 
• 16 ounces of peeled, deveined shrimp
• 2 cloves of garlic, peeled and sliced thinly 
• ½ teaspoon of salt
• 8 ounces of white or baby bella mushrooms, sliced 
• ½ cup of chicken broth 
• ½ cup of basil pesto
• Optional topping: 2 ounces (½ cup) of parmesan cheese 
• Optional garnish: fresh basil leaves, chopped

Instructions:

1. Cook the NutriNoodle Organic Edamame Protein Spaghetti according to the directions on the package. Boil water, add the spaghetti, and cook until al dente. Drain the pasta. Set aside.
2. Heat 1 tablespoon of extra virgin olive oil in a large pot. Add the shrimp, garlic, and salt and cook for 3 minutes or until shrimp are pink and garlic is aromatic. 
3. Remove the shrimp from the pot and set aside. 
4. Add the other 1 tablespoon of olive oil to the pot. Add the mushrooms and cook for about 4 minutes, or until the mushrooms release liquid and start to soften.
5. Add the pesto sauce, chicken broth, and shrimp back to the pot. Continue cooking as you stir everything together. Then remove the sauce from the heat.
6. Add the cooked spaghetti to the pot and stir.
7. Plate the pasta with sauce. 
8. Top with Parmesan cheese if you are using it. Add the chopped fresh basil as a garnish, if desired.
9. Serve and enjoy!