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  • subheading: Protein Options: Wild-Caught Shrimp - OR - Free-Range Chicken Breasts:
  • 1 to 1⁄2 pounds wild-caught shrimp, frozen
  • 1 to 1⁄2 pounds free-range chicken breasts, cut into ¾″ pieces
  • subheading: Herb Options: Parsley - OR - Basil:
  • 2 tablespoons fresh parsley (most common for this dish), chopped, with some left for garnishing
  • 1 cup fresh basil leaves, chopped, with some left for garnishing
  • subheading: Remaining Ingredients:
  • 36 ounces Palmini noodles (zero-carb shirataki noodles can also be used as a replacement)
  • 1⁄3 cup Parmigiano Reggiano Stravecchio Cheese (it’s a raw block cheese from Italy, sold by Trader Joe’s), chopped in a food processor
  • 2 cups fresh spinach, chopped, or 1 cup frozen chopped spinach (chopped arugula may also be used as a sub)
  • 2 cups cherry tomatoes, cut in half (non-GMO sun-dried tomatoes can also be used as a sub)
  • 4 to 5 cloves garlic, minced
  • 1⁄2 cup organic free-range chicken broth
  • 1 teaspoon red chili flakes, less may be used if sensitive to the heat
  • 1⁄2 stick organic pasture-raised butter or lactose-free ghee (you’ll use 2 tablespoons of the butter/ghee to sauté the shrimp)
  • 4 tablespoons organic butter-flavored coconut oil
  • 3⁄4 teaspoons black pepper
  • 1⁄2 teaspoons pink salt
  • 1⁄2 lemon, squeezed of lemon juice
  • 1⁄4 to ½ teaspoon cayenne pepper, optional
Note: Ingredients may have been altered from the original.
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