My newest favorite food is Organic Edamame Spaghetti. It is made with only edamame (green soybeans) and water. Clean, right? No weird stuff added that I cannot even pronounce. One serving of these noodles contain 11 grams of fiber, 21 grams of carbs and a whopping 24 grams of protein per serving. Plus, they are gluten free. You have to understand that I’m coming down off of a lifetime of boycotting green stuff. Since I am trying to get healthier, I set aside my prejudices and (gulp) went in for a taste test at Costco. They tossed the cooked noodles with a little olive oil and a little salt and pepper. They are delicious! I was hooked the instant that I tried them.
Now regular white pasta seems way too pasty to me. The edamame noodles are just right. I happily bought them, brought them home and quickly logged onto the internet to see what kind of recipes I could find for these noodles and guess WHAT??? Except for a shorter cooking time, it looks like you treat them just like any other spaghetti noodles.
At __(lots of years) old, I am a relative newbie at cooking. I mean, I can follow a recipe, but making stuff up on my own…hmmm…not so much. Plus, for the first time in my life, I am trying to cook ( sort of) gluten free, clean, organic and with lots of vegetables. Shrimp scampi with butter/ lemon sauce, here I come. OMG! It turned out delicious! Here is how I made the edamame noodles and scampi this time.
- Bring unsalted water to a boil. Drop noodles in and cook for about four minutes. Yep, It takes about half of the time as regular. white flour noodles take to cook.
2. Sprinkle a drizzle of olive oil in a fry pan and add spices. For this dish I used a packet of IL Casale Garlic and Chili Spices for pasta and MRS. Dash Fiesta lime seasoning. Just one tablespoon of each will do. Heat in the olive oil for just a couple of seconds to release the delicious aromas.
4. To make shrimp scampi, drizzle about 1/4 cup olive oil into a fry pan. Add about a tablespoon or two of butter. Heat to melt and then add peeled and de-veined shrimp plus a couple cloves of diced garlic and squeezed juice from one lemon..
5. Toss and cook together until the shrimp turn pink and opaque white. If you like, you can add salt and pepper to taste. I added only a little pepper and dried parsley since I already had the Mrs. Dash on my noodles. The dried parsley isn’t necessary- I use it just because I think that it looks pretty on the final dish.
6. Drizzle over the noodles, toss and enjoy!