Ingredients

• 1-¾ pound (28 oz) large raw shrimp, peeled and de-veined (leave tails on); if using frozen, fully cooked shrimp use 1-1/3 lbs (about 21 oz) (either starting portion should yield three 7-oz servings)
• 3 8-oz packages of House Tofu Shirataki brand angel hair noodles
• 1 cup (2 small 2-2/5”) fresh or canned tomatoes, diced (if using canned tomatoes, drain liquid)
• ½ cup (1 small 2-½” x 2”) green peppers, chopped
• 2 Tbsp olive oil
• 1 Tbsp lime juice
• 1 clove garlic, pressed

Seasoning blend:

• ¼ tsp salt or salt substitute
• ¼ tsp ground black pepper
• ¼ tsp cayenne pepper
• ¼ tsp dried parsley flakes
• ¼ tsp garlic powder
• ¼ tsp paprika
• 1/8 tsp dried thyme
• 1/8 tsp onion powder
  

Direction

If using frozen shrimp, thaw. De-vein and peel shrimp. Make the seasoning blend by combining all the spices in a small bowl. Drain liquid from noodles and rinse thoroughly, set aside. Preheat a large skillet over medium heat. Once pan is heated, add olive oil and stir in pressed garlic. Immediately add shrimp, green bell peppers, and lime juice. Sprinkle the entire seasoning blend over shrimp and peppers. Stir. Sauté shrimp and peppers 3-6 minutes. Add drained noodles and continue to cook shrimp, peppers, and noodles an additional 2-4 minutes or until shrimp begins to brown and peppers are al dente (tender-crisp). Remove from heat, toss with tomatoes.