Ah, the power of a tweet! In a matter of seconds, you can find a wealth of information on any subject just by sending a tweet or searching Twitter’s recent activity. It’s amazing how instant gratification just got a little more… instantaneous.
Case in point: Most of my meals consist of potatoes, breads, rice, pasta… you get the idea. I can’t help it. I love starch. So, when I decided to try this new low-carb diet, I was at a loss. My culinary creativity was stunted (must have been the lack of sugar in my system) and all I could think about was how much I wanted a greasy pizza and chocolate cake.
So, I tweeted (panicked) about needing low-carb dinner suggestions – and quick, before I gave into my cravings and my diet became another one for the books. Instantly, I got terrific suggestions from my fellow tweeters, and one in particular caught my attention: Dreamfields’ low-carb pasta. Uhm, hello? Low-carb pasta? I think the best of both worlds just emerged in my very own Twitter feed.
Honestly, I was a little skeptical about how this low-carb pasta was going to taste. Would it be gummy and have a strange texture? Would it have off-putting flavors to compensate for the lack of carbohydrates? Not. At. All. I LOVED everything about this no-guilt pasta!
To top it all off, this meal comes together in 15 minutes – seriously. It’s a perfect, delicious, feels-like-I’m-having-a-gourmet-meal, quick fix (save) for those not-so-friendly, ruin-your-diet cravings. (Whew!)
*A big thank you to my dear friend @MLBee and Dreamfields for sending me the delicious pasta. I don’t normally endorse specific products because everyone’s tastes are different, but this is truly an exceptional product. Try it out!
Cilantro Pesto Shrimp and Spaghetti
1 package Dreamfields spaghetti
½ bag frozen shrimp, cooked, peeled and deveined
1 recipe cilantro pesto (below)
Cilantro and lemon slices for garnish
Thaw the frozen shrimp and set aside. Cook the pasta according to the directions on the package, then drain when cooked. While the pasta is still piping hot, add the shrimp and toss. (This will warm the shrimp.) Add the cilantro pesto (as much as you’d like – I use the entire bowl.) and toss to coat the pasta and shrimp evenly. Squeeze the lemon over the pasta and garnish with cilantro and a fresh lemon slice.
1 cup cilantro, packed
1 large garlic clove
1/4 cup grated parmesan cheese
1/3 cup walnuts
1/2 cup olive oil
1 tablespoon lemon juice
Salt and pepper
Put all ingredients except the olive oil in a food processor and pulse until combined. Then, with the machine running, add the olive oil in a steady stream until the mixture is well-blended and at a smooth consistency. Adjust the ingredient amounts to suit your tastes. (That’s the great thing about pesto – you don’t really need to measure anything; just taste it along the way and adjust as needed.)