| 7 | 25 | 243 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 2 |
| 1 package | Tofu Shirataki spaghetti noodles |
| 2 tbsp | Extra virgin olive oil |
| 2 clove(s) | Garlic (Minced) |
| 227 gm | Shrimp, raw |
| 1/4 tsp | Sea Salt (To taste) |
| 1/4 cup | Vegetable stock/broth (Organic) |
| 2 tbsp | Parsley, fresh (Chopped, to garnish) |
1. Remove Shiratake noodles from package, drain, rinse, and drain again.
2. Heat olive oil in a skillet over medium heat. Add garlic and shrimp. Sauté for 5-7 minutes, or until shrimp is almost cooked through. Add vegetable broth and let reduce down. Season with sea salt.
3. Carefully remove shrimp from pan, leaving behind as much garlic and sauce as possible. Add noodles and warm, tossing with sauce to coat (if not enough broth, add more). Once noodles are warm, add shrimp back in.
4. Divide between two bowls and top with chopped parsley.
| Meat | 1.3 |
| Meat Alternative | 3.8 |
