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Garlic Shrimp and Scallop Pasta (Grain, Gluten, and Dairy Free)

July 30, 2019

Being Italian, at least 2 meals a week were some sort of pasta dish.  As much as I love pasta, my tummy can’t always handle a heaping bowl of gluten-laden spaghetti…and I’m not a die hard fan of rice pasta.

I have found a true love for Nupasta konjac noodles. These noodles are made from the root of the konjac plant; therefore, they contain no starch.

Konjac noodles high in dietary fibre, and are a great low carb, low calorie, grain and gluten free substitute for pasta or rice noodles.  I do find that they have a distinct taste but seasoning them well and abundantly makes them super delicious!

These noodles taste delicious hot or cold and there’s minimal prep work involved making them a win in my kitchen.…and the whole package is a measly 25 calories….score!

Here I added shrimp and scallops sautéed in lots of garlic and lemon…yum! These noodles are so versatile, you can add just about anything to them and they taste great!


  • 1 package Nupasta konjac noodles
  • 2 tablespoons olive oil
  • ¼ lb fresh or frozen shrimp (peeled, deveined, and tails removed)
  • ¼ lb fresh or frozen scallops
  • Sea salt to taste
  • Red pepper flakes to taste
  • ¼ tsp dried basil
  • ¼ tsp dried parsley
  • Juice of ½ lemon
  • 2 cloves of garlic, minced


  • In a saucepan, heat the olive oil over medium-high heat
  • Once the olive oil is glistening, add the minced garlic, red pepper flakes, and herbs
  • Once the garlic is fragrant, add your shrimp and scallops. Season with salt
  • As the fish is cooking, drain and rinse the Nupasta noodles
  • Once the fish is cooked, add the lemon juice, followed by the noodles
  • Stir well so that the noodles are coated in the sauce. Allow the noodles to soak up the sauce for about 5 minutes before serving


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