Shrimp Carrot Pasta

Shrimp is one of my favorite foods so I am always looking for new ways to enjoy this crustacean. This dish features carrot veggie spirals which have far fewer carbs than traditional wheat pasta. This recipe makes a great lunch or dinner meal.

Interested in learning more about low carb pasta alternatives? Check out these 10 pasta substitutions

Servings: 3
Serving size: approximately 2 cups


  • 1 tsp olive oil
  • 16 oz shrimp, cooked
  • 1 bag Green Giant veggie spirals-Carrot
  • 2 tbsp crunchy peanut butter
  • 1 tbsp lite soy sauce
  •   ¼ cup cashews, crushed


  1. In a large skillet, heat olive oil and shrimp over medium for 4 to 5 minutes
  2.   In a small bowl, prepare sauce: whisk together peanut butter (first melt in the microwave for 10 to 15 seconds) and soy sauce
  3. Use a separate large skillet to heat Green Giant Veggies Spirals. Once thawed pour in sauce. Toss ingredients, gently, until Veggies Spirals are coated in sauce
  4.   Transfer shrimp into veggie spiral mixture. Gently stir ingredients together
  5. Continue to heat shrimp dish, on medium heat, for 2-3 minutes
  6. Stir in crushed cashews
  7. Enjoy!

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Nutrition facts

Per Serving

  • calories: 320
  • carbohydrates: 15g
  • fat: 13g
  • fiber: 5g
  • protein: 37g
  • sugar: 5g

Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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