Approximate Ratio 3:1

Ingredients

1/2 pack(85g) Shirataki Noodles  (My favorite brand is Shirakiku.  These are the least chewy among all the brands I have tried.  I found these at local japanese market.  See below for packaging picture for reference)

1 large (22g) mushroom, sliced

1/2 clove (1.5g) garlic, thinly sliced

1T (14g) olive oil

6 medium (22g) shrimp, deveined

1/4C (60g) heavy whipping cream

2T (30g)  coconut milk

1T (5g) parmesan cheese

pinch ground white peppers

pinch salt

pinch parsley flakes

Directions

Rinse Shirataki noodles thoroughly in cold running water.  Boil 1 cup of water in a small pan.  When the water starts to boil, add the noodles and boil for 30 sec -1 min (please see the packaging for directions).  Drain and rinse with cold water.  Set aside.

In a sauce pan, heat olive oil.  Sautee garlic.  Add mushroom and shrimp and sautee.  Add cream and coconut milk and let it boil for a moment.  Add parmesan cheese and noodle and mix well with the sauce.  Season with salt and pepper.  

After placing pasta and sauce on a plate, sprinkle with parsley flakes.

Notes

Adding bacon (or pancetta) makes the sauce more flavorful, but since the nutrition facts vary too much among brands, i left it out here.

Reduce parmesan cheese to increase the ratio

I sometimes serve 1/2 slice of bread (julian bakery #1) toasted with 1T of butter, for dipping in the sauce.  but this will lower the ratio a little.

If you don’t have time to make the sauce yourself, Williams Sonoma sells Carbonara sauce that has great ratio with low carb.  I sometimes serve that with the noodles.