Servings: 4 · Prep Time: 20 mins · Cooking Time: 30 mins
Total Time: 50 mins
Dinner | Keto | Low Carb | Fibre
An indulgent, yet healthy low carb 'spaghetti' recipe cooked with fresh king prawns and served in a creamy white sauce. Perfect for anyone following a paleo, Primal and keto diet!
Ingredients for the prawn spaghetti
- Extra virgin olive oil (drizzle)
- Butter (1 tsp)
- Garlic clove (1 tbsp)
- King prawns
- Parsley (To garnish)
- Konjac noodles (2 packs)
Ingredients for the white sauce
- Full fat cream milk (300ml)
- Cream cheese
- Salt (1/2 tsp)
- Black pepper (1/4 tsp)
- Nutmeg (1 large pinch)
Begin by oiling a pan and add the butter on medium heat. Once the butter has melted, add the garlic and continue to stir the garlic to avoid it from burning. Stir for a few seconds and add the asparagus.
Cook the asparagus for 5 minutes, continuing to turn the asparagus as it cooks in the pan.
Remove from the pan and set aside.
Oil the pan again if you need to and add the king prawns. Cook until pink and fully cooked. Remove them from the pan and set aside.
Add the ingredients needed for the white sauce into a non-stick saucepan and melt on medium heat. Make sure you are stirring the sauce throughout this entire process. Bring the sauce to the boil and then simmer for 5 minutes. While the sauce simmers, whisk the ingredients to help thicken the sauce.
Add the drained noodles to a pan and cook for 2-3 minutes. Add the prawns and asparagus back into the pan and mix everything together. Add the sauce (you may wish to use all of the sauce or half depending on how creamy you want your spaghetti to be) and mix everything together once again on medium heat. Season with extra salt and pepper.
Serve the spaghetti and garnish with parsley.