Shrimp and Pesto not “Pasta”

Gluten-free | Sugar-free | Pasta-free

Serves 1

Why it’s delicious

When is pasta not pasta? When it’s a pappardelle sized egg omelette that takes only minutes to make. I started off this dish making a shrimp omelette and then half way through the recipe decided to try something new and my not “Pasta” was born. 

Helpful hints and tips

I’ve given you options for dairy-free or with a small amount of dairy. If you are going dairy free use almond, coconut or hemp milk in your omelette and coconut oil or avocado oil for cooking. Also forgo the cheese and add a couple of tablespoons of nutritional yeast. 

If you would like to bulk out this dish, add a handful of lightly blanched small broccoli florets to the pan along with the shrimps and sauté accordingly. 

This recipe requires Bridget's Sticky Sauce, a healthy cooking sauce I use in many of my recipes. It's simple, healthy and packs a lot of flavour without adding unnecessary calories. If you need the recipe, you can get it here.

I also use my Oil-free Pesto, which is super simple to make. Simply follow the instructions in this easy-to-follow cooking class - Oil-free Pesto

Ingredients

1. 2 large eggs
2. 2 tbsp coconut, unsweetened almond, hemp or lactose free milk
3. Sea salt flakes and freshly ground black pepper
4. ½ tsp avocado oil, butter or coconut oil, optional
5. 2 tsp Bridget’s Sticky Sauce
6. 1 tsp finely chopped garlic
7. 150 g (5.2 oz) raw (green) prawn tails
8. 2 tbsp my Oil-free Pesto
9. 2-3 tbsp freshly grated pecorino, parmigiano cheese or nutritional yeast
10. Small handful fresh basil leaves, finely shredded

Method

1. In a bowl whisk together the eggs, your milk of choice and a sprinkle of salt and pepper. Prepare a large frying pan by heating on medium temperature with ½ tsp of oil or butter. You can also line the pan with non stick baking paper to avoid using any additional oil or butter
2. When the pan is hot, pour in the egg mixture and tilt the pan to spread the egg to make a thin omelette. Cook for a minute and then carefully remove the omelette with a metal spatula or peel it off the baking paper. Allow the omelette to cool while you cook the prawns. 
3. Place the frying pan back on to the heat and add the sticky sauce and garlic. Sauté for 30 seconds or until the garlic is fragrant and then add the prawns and stir fry for further 30 seconds. Add 2 tbsp of the pesto and stir through. Remove the pan from the heat. 
4. Slice the omelette into large pasta-like strips and place them in the pan. Put the pan back on the heat and gently toss the ingredients together, being carefully to not break the “pasta”
5. Sprinkle it with salt and give the “pasta” a really generous grinding of black pepper. Sprinkle over 2 tablespoons of cheese or nutritional yeast and stir gently to combine. 
6. Transfer the “pasta” into a bowl and then finish the dish with the remaining pesto and cheese and top with  finely shredded basil leaves and serve.