December 07, 2020
We recently launched AMAZING LOKARB™ Spaghetti and this was the first dish I made to celebrate my wife's 45th birthday. It was not only incredibly easy to make and delicious, but the taste & texture was EXACTLY the same as the traditional pasta version.
2 pouches AMAZING LOKARB™ Spaghetti Noodles (7 oz each)
1 tablespoon of squid ink (usually sold in small jar in the seafood section of grocery store)
1 cup of cherry tomatoes, sliced in half
4 tablespoons of olive oil
5 - 10 medium sized shrimp, peeled and deveined (keep the shells!)
2 cloves of garlic, thinly sliced
1 teaspoon of Italian seasoning
1 tablespoon of chopped fresh parsley
Sprinkle of red pepper flakes
Salt & pepper to taste
Heat the olive oil in a frying pan.
Gently simmer half the garlic slices in the oil until lightly golden in colour or about 2 minutes. Add in the reserved shrimp shells and simmer for 4 - 5 minutes until bright red, pressing down on the shells to extract flavour.
Using a slotted spoon, remove the shells and garlic slices so that all that remains is infused olive oil.
Add the remaining garlic slices, shrimp meat and cherry tomatoes and simmer until the shrimp are cooked through, about 3 - 4 minutes. Season with a bit of salt and pepper. Makes sure not to overcook the shrimp.
Remove the shrimp and cherry tomatoes using the slotted spoon and set aside. You can leave the garlic slices in the oil.
Remove the spaghetti noodles from the pouch and place directly in the frying pan. Gently stir the noodles in the oil for 2 minutes to infuse the garlic and shrimp flavour. Add the Italian seasoning.
Add the tablespoon of squid ink to the noodles and gently stir for another 2 minutes to infuse the ink to the noodles.
Transfer the noodles and remaining liquid to a bowl and add the shrimp and cherry tomatoes. Sprinkle with parsley and red pepper flakes for a bit of heat.
Stand back to admire your creation and dig in!
Carbs 6 grams
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