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a bowl of low carb pasta with creamy parmesan sauce and shrimps
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5 from 1 vote

Low-Carb Linguini In a Creamy Parmesan Sauce with Pan-Seared Shrimp

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Pasta
Cuisine: American
Servings: 3 servings
Author: Zoe Morman

Ingredients

  • One pouch or can of Palmini Linguine Pasta
  • One pound of 16/20 shrimp
  • ¼ cup of Heavy whipping cream
  • 2 ounces of Parmesan cheese
  • 2 Fresh garlic cloves grated
  • Bay leaf
  • Salt and Pepper to taste
  • A dash of Nutmeg
  • A pinch of Red Pepper Flakes for garnish

Instructions

  • If your shrimp is not clean, shell and devein the shrimp. Give the shrimp a quick rinse to allow any transparent shells or particles to come to the top and flush away. Set aside. 
  • Open Palmini and pour into a colander. allow water to run and rinse the pasta from any excess salt. Remember it is hearts of palms, so it is a pickled product. 
  • Remove the rind of the parmesan cheese and set it aside. Grate about 2 ounces of Parmesan cheese and set aside. Mince the garlic and set aside a separate dish.
  • Pour a small amount of olive oil and about a tablespoon of butter into a large pan. Once hot, add the shrimp with a pinch of salt and pepper. We are not cooking the shrimp all the way through, just enough to render flavor from them. 
  • Remove shrimp and add the cream, rind, a dash of nutmeg, and bay leaf: bring to a simmer and cook for 7-8 minutes, stirring occasionally, or until reduced by one-half.
  • Add garlic, or use adobo paste if desired.  Pour about a quarter cup of white cabernet savignon. Let the pasta cook for about 5 minutes and the sauce reduces in volume.
  • Remove rind. Add shrimp, and cook for about 2-3 minutes or until shrimp are firm but not hard. Remove from the heat.
  • Fold in grated cheese and pepper until blended.
  • Place in a pasta bowl and garnish with parsley, red pepper flakes, and more parmesan cheese. Buen Provecho!

Notes

Because this dish does not have actual pasta, the pasta will not absorb the liquid. So do not be afraid to make your sauce thicker. If it gets to be too thick, thin it down with a little wine or chicken broth.