• 8 ounces raw shrimp, peeled, tails removed, deveined
• 2 tablespoons light whipped butter or light buttery spread
• 2 bags House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute
• 2 teaspoons low-fat Parmesan-style grated topping
• chopped parsley, red pepper flakes, black pepper, salt (optional)
• 1/4 cup hashed onion
• 1 teaspoon chopped garlic
• 1 plum tomato, chopped
• 1 small lemon

Directions

1. Cut lemon in half and, over a strainer, squeeze the juice from one half into a small bowl. Cut the other half into wedges.
2. Use a strainer to rinse and drain noodles. Thoroughly pat dry. Roughly cut noodles.
3. Bring a skillet sprayed with nonstick spray (butter flavored, if you’ve got it) to medium heat. Cook and stir onion and garlic until softened, 2 to 3 minutes.
4. Add shrimp and tomato. Cook and stir until shrimp are opaque, about 2 minutes. Add lemon juice and cook and stir for 1 minute.
5. Raise heat to medium high, add noodles, and mix well. Cook and stir until entire dish is hot and shrimp are cooked through, 1 to 2 minutes.
6. Stir in butter until melted. Serve sprinkled with Parm-style topping and garnished with lemon wedges!

Nutritional information

Servings: 2 | 1/2 of recipe (about 1 3/4 cups)

• 214 calories
• 8g total fat
• 2g sat fat
• 330mg sodium
• 12g carbs
• 4.5g fiber
• 2g sugars
• 25g protein

PointsPlus: 5 | SmartPoints: 4