2 packages House Foods Tofu Shirataki Fettuccine Noodles
1/4 cup chopped onion
2 tbsp. chopped garlic
8 oz. raw shrimp, peeled, tails removed, deveined
1 roma tomato, chopped
2 tbsp. EVOO
2 tsp. reduced-fat Parmesan-style grated
1 tsp black pepper
1 tsp crushed red pepper
2 tsp chopped parsley
Cut lemon in half, and squeeze the juice from one half into a small dish; remove any seeds, and set aside. Cut the other half into wedges, and set those aside as well.
Use a strainer to rinse and drain shirataki noodles well. Pat dry. In a microwave-safe bowl, microwave for 1 minute. Drain excess liquid. Dry as thoroughly as possible, using paper towels.
Bring a skillet sprayed with evoo to medium heat. Add onion and garlic, and cook until softened, 2 – 3 minutes.
Add shrimp and tomato. Stirring occasionally, cook until shrimp are opaque, about 2 minutes. Add lemon juice and continue to cook and stir for 1 minute.
Raise heat to medium high, add shirataki noodles, and mix well. Continue to cook for 1 – 2 minutes, until entire dish is hot and shrimp are cooked through. Add pepper, crushed red pepper and 1 tsp parsley.
Plate (or bowl!) your scampi, and top each serving with 1 tsp. cheese. Garnish with lemon wedges and remaining tsp parsley. Enjoy!