Fettuccine Alfredo with Fettuccine Shirataki

Fettuccine Alfredo with Fettuccine Shirataki
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Fettuccine Shirataki
  • 6 tablespoons unsalted butter
  • 1 shallot, minced
  • 1 cup heavy cream
  • 1 cup finely grated Parmigiano-Reggiano
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Fresh parsley, for garnish, optional
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. Melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from heat.
  3. Place Fettuccine Shirataki in a pot , set over medium-high heat with a small amount of water .
  4. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly.
  5. Season with salt and pepper, to taste.
  6. Sprinkle with remaining Parmesan and garnish with parsley, if desired.
  7. Serve immediately.

Chicken-Zucchini Alfredo with Fettuccine Shirataki

Chicken-Zucchini Alfredo with Fettuccine Shirataki
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 2 zucchini, thinly sliced into half-moons
  • 4 4-ounce thin skinless, boneless chicken breasts
  • Freshly ground pepper
  • 1 package Fettuccine Shirataki
  • 1 tablespoon all-purpose flour
  • 1 cup cold low-fat milk (1%)
  • ½ cup evaporated nonfat milk
  • ¾ cup freshly grated parmesean cheese
  • ¼ cup chopped fresh parsley
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.
  3. Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with ¼ teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.
  4. Meanwhile, whisk the flour and low-fat milk in a bowl.
  5. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds.
  6. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes.
  7. Add the evaporated milk, ½ teaspoon salt and the cheese; stir to melt, 1 minute.
  8. Cut the chicken into strips. Toss with the Fettuccine Shirataki, sauce, zucchini and parsley, adding water to loosen.

Macaroni Shirataki with Meat Sauce

Macaroni Shirataki with Meat Sauce
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Macaroni Shirataki
  • Salt
  • 2 tablespoons olive oil
  • 2 cups chopped onion (about 1 large onion)
  • 2 cloves garlic, chopped
  • 1 teaspoon dried Italian seasoning
  • Dash red pepper flakes
  • ½ teaspoon fresh thyme (or a pinch of dried)
  • Salt and freshly ground black pepper
  • 1 pound lean ground beef
  • 3 fresh basil leaves, chopped (or a ½ teaspoon of dried)
  • 2½ cups canned chunky tomato sauce
  • 1 teaspoon sugar
  • 1 tablespoon chopped fresh parsley
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  2. Heat olive oil in a very large skillet on medium heat.
  3. Add the chopped onion, Italian seasoning and red pepper flakes. Cook for 5 minutes, stirring occasionally, until the onions are softened.
  4. Add the garlic, fresh thyme, season with salt and pepper. Cook for an additional minute until the garlic is fragrant. Remove from heat and set aside.
  5. Heat a large cast iron pan on high heat. Salt the bottom of the pan generously. Once the pan is hot, break up small chunks of ground beef and add them to the pan, without stirring. ( work in batches; do not crowd the pan.) You want the meat to get well browned. If the pan is too hot and the meat is burning, not browning, take the pan off the heat for a little, and reduce the heat to medium high.
  6. Once the meat is browned on one side (a couple of minutes), use a metal spatula to flip the meat over to brown on the other side. At this point, assuming you are using a cast iron pan, you can remove the pan from the heat. The residual heat in the pan will finish cooking the meat.
  7. Use a slotted spoon to lift the meat from the cast iron pan and add it to the pan with the seasoned onions.
  8. Add tomato sauce. Use the edge of your metal spatula to break up the bigger chunks of meat into smaller pieces.
  9. Add basil.
  10. Add a teaspoon of sugar. Bring to a simmer on low heat, let cook, uncovered, for 15 minutes.
  11. Once the sauce has simmered for 15 minutes, adjust seasonings. Add salt and pepper to taste. Add a little more sugar if the sauce is too acidic.
  12. Add more tomato sauce if the sauce is a little dry.
  13. Stir in the Macaroni Shirataki. Sprinkle with chopped parsley. Serve immediately.
Notes
You may use ground turkey or chicken instead of beef.