My Life in Moderation

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Organic Ingredients

2 pkgs NuPasta konjac noodles

1 pkg raw wild-caught shrimp (I use the 16-20 count bags), thawed, peeled and deveined

4-5 cloves fresh garlic, minced

2 tbsp grassfed butter

1 lg lemon

1/4 cup white wine

1/2 cup fresh shredded Parmesan

Real Salt & cracked black pepper

Fresh parsley, approx 1 tbsp chopped


To prep the NuPasta:

Remove from package and rinse very well with warm water through a strainer- they will smell funky until you've rinsed them enough. Strain off as much excess water as possible, and turn out onto paper towel to pat dry. Set aside.

In a large frying pan, melt the butter on medium and add the garlic. Saute until just fragrant, don't let it burn, and then add the noodles. You are essentially pan frying them to remove more of the moisture, thus turning them into a more el dente pasta texture. I do this for about 5 minutes, stirring constantly so the garlic doesn't burn. Add in the shrimp and white wine. Cook for 2 minutes, season with S&P, squeeze in the juice of half a lemon, add most of the parmesan (saving some for garnish), and then the parsley at the very end. Split dish into 2 servings, plate, add the remaining parmesan and garnish with more parsley and lemon slices.

Shrimp Scampi