Konjac Spaghetti with Shrimp and Vegetables Recipe

Ingredients:

• 1 pack organic konjac spaghetti

• 100 g shrimp

• 1 red bell pepper

• 1/2 yellow bell pepper

• 5-6 edamame pods

• 50 g peas

• 2 spring onions (scallions)

• 1 tbsp organic ghee

• Salt to taste

Preparation:

1. Clean the shrimp, leaving the tails on if desired.

2. Finely chop all the vegetables.

3. Sauté all the vegetables in the organic ghee for about 5–6 minutes.

4. Add the shrimp to the vegetables and cook for another 5 minutes, turning them periodically.

5. Season the ingredients in the pan with salt and remove from heat.

6. Place the konjac spaghetti in a colander and rinse under a strong stream of cold water for about 1–2 minutes. After rinsing, place the pasta in a well-heated pan over medium heat without adding any oil or water. Toss constantly for about 3–5 minutes until all excess moisture has evaporated from the noodles.

7. Once the spaghetti is ready, drain if necessary and add it to the pan with the vegetables and shrimp. Stir well.

This recipe pairs wonderfully with a tahini-style dressing, which you can find right below:

Dressing Ingredients:

• 1 tbsp organic hazelnut butter (hazelnut tahini)

• Juice of 1 lemon

• 1 tbsp soy sauce

• 1/2 tsp ginger powder

• 1/2 tsp garlic powder

Dressing Preparation:

Mix well until all ingredients are fully combined. Alternatively, you can combine everything in a small, clean jar and shake it vigorously. Drizzle over the spaghetti and serve.