SHRIMP AND ARTICHOKE MARINARA

1-lb. cooked shrimp, fresh or frozen (thaw according to bag directions)
1 (12-oz.) bag artichoke hearts (fresh can be used)
2 (8-oz.) bags tofu shirataki noodles
1/4 c. cold water
evoo (extra virgin olive oil)
garlic powder
ground black pepper
sweet basil
parsley flakes
1/4 tsp. minced garlic
1/2 T. crushed ginger
1 (24-oz.) jar marinara sauce, low sodium

Thoroughly rinse and drain shirataki noodles (very important). Pat dry. Place shirataki noodles in a microwave safe bowl and microwave on high for 1 minute. Pat dry. Set shirataki noodles aside. In a sauce pan, add cold water and artichoke hearts. Heat on high till boil. Then turn heat to low and simmer for 5 to 7 minutes. While artichokes are cooking, lightly coat a large pan with evoo. Add garlic powder, pepper, and basil and heat on high. Add artichokes and cook on medium heat. Mixing every minute or two. Add minced garlic, ginger and a drizzle of evvo. Give a good toss or stir. Add shrimp & marinara sauce to pan. Cover with lid and wait for it to boil. Turn heat to low and let simmer for about 5 - 10 minutes. Add parsley flakes and pour over shirataki noodles. Add more spices if you would like. Serve immediately. SUPER YUMMY! Marla's Note - YOU MUST RINSE THE SHIRATAKI NOODLES VERY WELL!! THE LIQUID HAS A STRONG DISTINCTIVE SMELL. Rinsing and microwaving helps alleviate the smell. Tofu Shirataki Noodles are a great pasta alternative. However, keep in mind they DO NOT taste like pasta! They are low in calories & fat, provide a bit of protein, and some fiber too. Shirataki Noodles are very versatile and come in a variety of pasta shapes. They can be found in super markets, trader Joe's, low carb stores, and low carb websites.

YUMMMOOOO!!!! Please tell me this is already added in the cookbook! I can't wait to try it!

I added the recipe to the cookbook first, then posted it here.



I made it today for a late lunch for me and the folks. Momsie and dadsie loved it. Dad said it was restaurant quality! Sweet.