This dish is adapted from my own Garlic Shrimp & Shirataki Noodles. Adding spinach and using cut-up tomatoes added a new flavor pallet Carolyn and I both really like. Having the green vegetable incorporated made life easier as well. Enjoy!
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- 16 oz shirataki noodles
- 1 lb large shrimp - cleaned, deveined & tails removed
- salt & pepper to taste
- olive oil as needed
- 4 cloves garlic - smash minced
- 1 medium yellow onion - minced
- 12 oz fresh tomatoes - cut up
- 1-2 tpsp fresh parsley - minced
- 4 oz fresh baby spinach - stems removed
Preparation:
Rinse the defrosted shrimp and remove tails. Also check for any vein/poop shoot remnants and remove as well.
Cut up all ingredients so they are ready for the fairly quick assembly & cooking.
Drain both packages of shirataki noodles into a colander and rinse the noodles well for about 2 minutes under cool running water. They are packaged in a liquid that smells a tad fishy.
Bring a large saucepan of lightly salted water to a boil. Add the rinsed noodles to the boiling water, and let them boil/simmer for 2-3 minutes. Drain the noodles and pat them somewhat dry with paper towel.
Transfer the noodles to the pot and heat them on medium heat for 4-6 minutes, tossing them frequently as they heat. Add a pinch of salt. Let them cook until they are completely dry. Set the noodles aside.
Season the shrimp with salt and pepper. Heat some olive oil in a Dutch oven on medium-high heat, and saute the shrimp for ~1 minute on each side, or until they just turn pink. Remove them from the pan and set them aside - covered.
Add the onion and garlic to the Dutch oven with another splash of olive oil and saute for 5-6 minutes. Next add the tomatoes and cook for a few minutes, tossing occasionally, until the tomatoes just start to break down.
Finally fold in the shrimp and the shirataki noodles and heat through before serving.
Serve hot and listen for inevitable Yummy Noises!
