Shrimp Pesto (Hold the Pasta)

Shrimp Pesto with Tofu Noodles

Pasta loves me, but my body doesn't love pasta. The solution: tofu noodles. Callie introduced me to this pasta look-a-like, and they are now a part of my weekly grocery run.

Why I'm obsessed?
  1. Holds absolutely none of the carbs that pasta contains
  2. Can mix with just about anything
  3. No cooking required
This particular recipe is for shrimp pesto and sun dried tomatoes. The ingredients are self explanatory, and takes no more than 10-15 minutes from start to finish.

Ingredients:

  • 1 package tofu noodles (found in produce section)
  • 4T jarred pesto
  • 1/4 cup sun dried tomatoes
  • 1/2 lb. fresh shrimp
  • S&P
  • Extra virgin olive olive
Step1: Place tofu noodles in strainer and rinse with cold water for a solid minute. NOTE: Noodles smell, but goes away after rinsed well, so don't let it scare you away!
Step 2: Coat skillet with extra virgin olive oil. Season shrimp with salt and pepper, and cook on medium heat until pink (should take only a few minutes).
Step 3: Mix cooked shrimp, sun dried tomatoes, pesto and tofu noodles.

Enjoy!

2 comments:

  1. This is a great idea - never thought about tofu noodles. Thanks for sharing, Ally!

    ReplyDelete
  2. I've been wanting to try tofu noodles. I'll have to look for them this week to try.

    ReplyDelete