Hearts of Palm Spaghetti
Looks and tastes like pasta but without the gluten! ONLY 2 grams of net CARBS per serving makes our Hearts of Palm Pasta healthy and great for Keto, Paleo, Vegetarian and Vegan diets. Serve hot or cold.
This is a very versatile vegetable, and can be used in a wide variety of recipes from appetizers to soups to pasta and more!
Hearts of palm pasta in brine:
INGREDIENTS: Hearts of palm, water, citric acid, salt.
- Angel Hair
- Kosher Certified
- Gluten Free Certified
- Non-GMO Project Verified
- 2 grams Net Carbs per serving
- Keto friendly
From Koval Marketing – Mark Bacik
Festival Hearts of Palm Spaghetti with Sautéed Shrimp
Large cutting board
10″ French knife
2 Large saute´pans; non-stick
Large mixing bowl
Large pot of boiling water
1 can Festival Hearts of Palm Spaghetti
7.25 oz Tri-color julianne carrots, blanched
1 large Yellow, sweet mini pepper, julienne
1 large orange, sweet mini pepper, julienne
1 large red, sweet mini pepper, julienne
4 oz shelled edamame beans
2 oz medium-size asparagus spears
6 oz roasted red peppers, large, diced
½ oz fresh basil, Chiffonade
Four medium garlic cloves, minced
2.5 tsp Italian Bamba hot pepper sauce
24 Mexican white U12-15 shrimp, peeled and deveined
2 Tbsp Butter
2 Tbsp Extra Virgin Olive Oil
Shredded parmesan cheese
In one pan, on medium heat add 1 Tbsp Extra Virgin Olive Oil and 1 Tbsp butter. Sauté the following until 85% done: carrots, mini peppers, when 85% done, in a second sauté pan on medium/high heat, add 1 Tbsp Extra Virgin Olive Oil and 1 Tbsp butter. Sauté shrimp and just before done, add garlic and finish. (Be careful not to burn garlic.) Once shrimp are done, place in a mixing bowl. At the same time, do the same with the vegetables. While sautéing shrimp and vegetables, in a separate pot of boiling water, submerge 1 can of Festival Hearts of Palm Spaghetti Noodles until hot, then drain and set aside. Retain pan used for shrimp.
In the sauté pan used for shrimp, heat on medium and place Festival Hearts of Palm Spaghetti. While heating, add 2.5 Tbsp of Italian Bamba Hot Pepper Sauce and toss until spaghetti is well coated. Once nice and hot, add Hearts of Palm Spaghetti to the mixing bowl with shrimp and vegetables, gently mix with rubber spatula until well combined. In 4 dinner plates, portion evenly with 6 shrimp to each plate. Garnish with basil and shaved parmesan. Salt and pepper to taste, if necessary.