Shrimp and Olive Pasta


Click to enlarge

Shrimp and Olive “Pasta” (shown on low-carb pasta)

This dish goes together in about 30 minutes!  And my husband, who loves olives, just RAVES about it! And I have to admit I like it, too, even though I’m not that crazy about olives!  First time I made it, my husband said “You can make this one again ANYTIME!”  Of course, this is not acceptable until the grains rung of OWL unless you substitute zucchini or spaghetti squash for the pasta.  I have also made this  using shirataki tofu noodles which have only 20 calories and 1 net carb per 8 oz. package, which is another option if you’re still in Induction.


1 T. unsalted butter

1 T. olive oil

1 lb. shrimp, peeled and cut into halves

2 plum tomatoes, seeded and chopped

1/3 batch of my Olive Spread:

1 T. chopped fresh basil leaves

1 tsp. chopped fresh oregano

4 oz. zucchini “noodles” or spaghetti squash “threads”

¼ c. grated Parmesan cheese

Optional:  a few whole olives cut in halves or thirds for visual impact


Melt butter and add olive oil to non-stick skillet.  Add tomatoes, olive spread basil and oregano.  Saute for about two minutes until tomatoes just begin to cook a bit.  Add shrimp and continue to stir/cook until shrimp is opaque and done.  Add the “noodles” of your choice and stir to mix well.  Sprinkle cheese evenly over top and bake at 350º for 15-20 minutes just to melt the cheese.

NUTRITIONAL INFO: Serves 3, each serving contains:

375 calories

18.8 g  fat

30.63 g  carbs

25.3 g  fiber


8.3 g  protein

170 mg sodium

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