I recently discovered Al Dente Carba-Nada low-carb noodles. Bought one bag and tried them tonight. Man, they’re pretty good for only 18 carbs per 1½ cups raw, which cooks up about double. That’s the amount I cooked tonight, so I tasted them with my Shrimp Carbonara and they were quite delightful. So I actually ate a serving stirred into my dinner! Clearly I won’t be eating them often, but I may on occasion for such dishes as this one. But of course, you could serve this recipe as shown in the pic, or atop a bed of pretty zucchini noodles. I can even see it atop a baked sweet potato half for the holidays. I didn’t picture the noodles as more will make this without them than with, I suspect. :) But I’m providing nutritional stats below for both serving methods. Hope you’ll try this DELICIOUS dish!
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3 slices thick bacon, chopped
½-3/4 leek, chopped
1 lb. peeled shrimp
1 medium yellow summer squash, spiralized into noodles
½ tsp. my Cajun Seafood Spice Blend
Dash black pepper
4 T. shredded or grated Parmesan cheese
¼ c. dry white wine
1½ c. (raw) “Al Dente” Carba-Nada fettucini noodles (optional)
DIRECTIONS: Spiralize the yellow squash into noodles with a noodling tool or julienne peeler. Set aside. Cut leek in half lengthwise. Rinse out dirt from between layers. Chop the root off and cut the white part and half the green part into 1/2″ slices. Set aside. Peel shrimp and set aside. Boil the noodles (or prepare your zucchini noodles) until “al dente” firm-tender and set aside.
In a non-stick skillet, cook the chopped bacon. You should end up with about 2 tsp. bacon grease in the pan also. Add the chopped leek and yellow squash to the bacon and grease. Saute until half tender. Add the shrimp, wine (omit if still on Atkins Induction) and seasonings. Simmer to allow the wine to burn off some of its alcohol. When all appears to be cooked to tender stage, turn off fire. Drain the fettucini (if using). You can either stir the pasta into the shrimp mixture, or serve the carbonara atop the noodles plated up on 4 plates. ENJOY!
NUTRITIONAL INFO: Makes 4 servings.
With pasta, each contains: 268 calories, 9.22 g fat, 12.10 g carbs, 2.35 g fiber, 9.75 g NET CARBS, 31.4 g protein, 438 mg sodium.
Without pasta, each contains: 233 calories, 8.97 g fat, 6.1 g carbs, 0.85 g fiber, 5.25 g NET CARBS, 28.4 g protein, 433 mg sodium