Shirataki Noodles with Coriander Pesto and Pan-Seared Shrimp

Début de l'été 2019
food and drink

If you’ve never cooked shirataki noodles, you’ll be impressed by how quickly they’re ready and that they don’t stick together once drained. Carbs and calories are pretty much non-existent and they take on whatever flavour you throw at them. The noodles are made from an Asian tuber called konjac (the package is sometimes labelled konjac spaghetti instead of shirataki). I prefer the tofu shirataki spaghetti noodles as they seem less gelatinous, but try experimenting, as there are lots of shapes and varieties. Look for shirataki in the refrigerated section of larger supermarkets or health food stores.

3 tbsp (45 mL) unsalted whole almonds, chopped and preferably toasted
1 clove garlic, chopped
2 cups (500 mL) lightly packed coriander, coarsely chopped
1 tbsp (15 mL) lemon juice
¼ tsp (1 mL) salt, preferably kosher
3 tbsp (45 mL) olive oil

2 tsp (10 mL) olive oil
½ lb (250 g) peeled uncooked large or extra-large shrimp, thawed if frozen
Generous pinch of salt, preferably kosher
Pinch of hot red chili flakes
Squeeze of lemon juice (if necessary)
1 to 1½ 8 oz pkgs (250 to 375 g) tofu shirataki, spaghetti-shaped noodles
Freshly grated Parmesan, optional

1 Place almonds and garlic in a food processor. Pulse until finely chopped. Add coriander. Pulse, scraping down sides occasionally, until well mixed and coriander is finely chopped. Add lemon juice and salt; pulse. Gradually drizzle in oil until well mixed. Use right away or cover and refrigerate overnight.

2 Bring a pot of salted water to a boil. While waiting for water to boil, cook shrimp. In a large frying pan, heat oil over medium-high heat. Add shrimp, salt and chili flakes. Cook, stirring continuously until pink, 3 to 4 minutes. If shrimp begin to stick, stir in a squeeze of lemon juice. Reduce heat to low to keep warm while noodles cook.

3 Take 1 package shirataki noodles (for a more substantial dinner, take 1½ packages). Open package of noodles and drain liquid. Rinse under water. Add noodles to boiling water. Cook, stirring for 2 minutes. Remove 2 tbsp (30 mL) water and reserve. Drain noodles well and return to pot. Toss with pesto and enough of the reserved water, if needed, to make it easier to stir the noodles and pesto together. Taste and add a little more salt if needed. Serve noodles on 2 dinner plates or pasta bowls. Top with shrimp. Sprinkle with Parmesan, if desired.

Serves 2