Serves 2
Hearts of palm linguine is a surprisingly delicious, low-carb, low-calorie, gluten-free pasta alternative. It has a texture and taste that is remarkably similar to al dente pasta and makes the perfect vehicle for your favorite sauce and toppings. These noodles are made from the edible bulb of a palm tree, are made of 90% water, and are packed with fiber, making them a nutritious and filling option worth trying!
Ingredients:
2 packages Palmini Hearts of Palm Pasta
12 large wild shrimp, peeled and deveined
1 cup oyster mushrooms, sliced
2-3 tablespoons ghee
2-3 tablespoons olive oil
3-4 cloves garlic, minced
1 tsp. red pepper flakes
2-3 handfuls spinach leaves
1 cup Rao’s marinara sauce
½ cup nutritional yeast
Juice from 1 lemon
½ cup chopped fresh parsley
Sea salt and freshly ground pepper to taste
Preparation:
Drain heart of palm noodles and rinse with plenty of water. Set aside.
Heat 1-2 tablespoons oil in a large skillet over medium heat. Add the mushrooms and season with salt. Sauté until golden, about 6-8 min. Remove from skillet and set aside.
Add ghee to the skillet to melt and coat the bottom of the pan. Add the shrimp, garlic, red pepper flakes, salt and pepper. Cook shrimp on one side for about 2 minutes and then turn them over. Squeeze lemon juice over the shrimp. Add the parsley and continue to cook shrimp, stirring occasionally until they are pink and opaque. Remove shrimp from the pan.
Finally add the rest of the oil to the skillet on low heat along with the heart of palm pasta and the spinach.
Add the marinara sauce and nutritional yeast.
Toss until spinach is wilted. Add the shrimp and mushrooms back to the skillet and stir until everything is combined and evenly coated.
Plate the pasta and serve immediately.
Enjoy!