Paleo Shrimp with Red Garlic Sauce over Noodles

(serves 2)

1 bag Kelp Noodles (Sea Tangle Noodle Company)

12-13 oz red sauce (we used Dell’Amore Basil & Garlic- local Vermont sauce with low sugar)

1 Tbs chopped garlic (fresh or spice world in a jar)

¾ lb-1 lb of shrimp (we used tail-off pre-cooked)

¼ lb mushrooms (we used chanterelle, but any will do)

½ cup fresh spinach (or ¼ cup frozen)

1 Tbs oil or lard

Thaw shrimp. If tail-on, take off the tails. Dry off the shrimp with a paper towel or kitchen towel. Put shrimp to the side for later use.

Over medium heat sauté garlic and oil until light brown. Do not crisp the garlic.

Add the shrimp to the garlic. If the shrimp is pre-cooked, then just toss shrimp until warm. If the shrimp is raw, cook until pink and cooked.

While the shrimp is heating, chop mushrooms coarsely. You may chop the spinach if you wish, but it is not necessary. Frozen spinach can be added as is.

Add the mushrooms and spinach to the shrimp and oil. Toss until well heated. 0

Add sauce to the pan and stir all the ingredients together. Let the ingredients heat for 2-3 minutes in the sauce.

Rinse the kelp noodles in warm to hot water in a bowl and break up the noodles with fingers. DO NOT BOIL NOODLES. Drain the noodles and add to the serving bowl. Pour sauce and shrimp over the noodles.

The noodles will become softer over time. I would let the dish sit for a few minutes before serving, otherwise your noodles will be a little crisp in the center—nothing to be afraid of though…just let the dish sit to become tender.

Voila! Instant Italian dinner without the dense semolina pasta! Enjoy.

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One Response to “Paleo Shrimp with Red Garlic Sauce over Noodles”

  1. dragonfitness Says:

    This was really good. Really good.

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