Keto Chipotle Shrimp Pasta using Hearts of Palm noodles is insanely easy to make in less than 15 minutes.
The spicy chipotle cream sauce coats the shrimp and hearts of palm noodles perfectly.
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This will be a new series of recipes giving you super easy to make dishes that only have a few ingredients and can be made in a snap.
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How to make Keto Chipotle Shrimp Pasta
This recipe for Chipotle Shrimp Pasta comes together quickly so its important to have all your ingredients ready.
Im using pre cooked shrimp to save time and for connivance but you can also sauce fresh shrimp if you prefer.
I also recommend pureeing the chipotle ahead of time. You can adjust the heat to your liking depending on how much chipotle puree you add.
A little goes a long way, you can always add more but you can’t take it out.
What Ingredients you Need to Make Chipotle Shrimp Pasta
- Cooked Shrimp
- Hearts of Palm Noodles
- Chipotle Puree
- Pico De Gallo (or Salsa)
- Heavy Cream
- Shredded Cheddar Jack Cheese
- Tajin Seasoning (optional)
Hearts of Palm vs. Konjac Noodles
Hearts of Palm Noodles are a fairly new product that I actually first heard about on “Shark Tank”.
They’re simply hearts of palm that are sliced into a Linguine like pasta substitute. In the past I haven’t been a fan of hearts of palm so I was skeptical when I saw this new product.
Surprisingly a quick rinse with cold water leaves the hearts of palm almost completely flavorless and ready to absorb all the other ingredients of the recipe.
Both products are tasty and it really comes down to personal preference. If you’re looking for basically zero carbs and calories the konjac noodles are your best bet.
Hearts of Palm Noodles have about 4 net carbs per serving which is great for me but I know some really want to minimize carbs.
More Keto Pasta Recipes
- Keto Beef Lo Mein
- Low Carb Baked Spaghetti
- Cold Sesame Noodles
- Keto Skyline Chili Copycat
- Brats & Eggs w/ Dijon Cream Sauce
Keto Chipotle Shrimp Pasta
- Melt butter in a pan over medium heat then saute hearts of palm noodles for 2-3 minutes until all moisture is evaporated. Season to tast with salt and pepper
- Add chipoltle puree, Pico de Gallo and Lime juice and saute for about 1 minute then add cooked Shrimp. (Note: Remove tails of shrimp if serving to kids or to make eating easier) I left them on for presentation.
- Continue cooking the shrimp just until warm then add heavy cream. Reduce cream until it thickens then remove from heat. Fold in shredded cheddar jack cheese and cilantro.
- Plate up the pasta and top with additional pico de gallo, cheese, cilantro, lime and Tajin.