Since reading Sweet Potato Power, I’ve been using sweet potatoes much more creatively. We’ve always eaten a lot of them, but she had a great recipe for sweet potato pasta, and I’ve used the basic concept in several dishes since then.
This is my favorite so far because it combines sweet potatoes, shrimp, and bacon … yum.
Even if you aren’t completely grain free, using sweet potato strings in place of pasta is an easy way to add some extra nutrition and fun color to a meal!
Shrimp Carbonara Sweet Potato "Pasta" Recipe
- 4 TBSP butter or coconut oil divided
- 3-4 medium sweet potatoes julienned or shredded
- 6 slices bacon
- 1 cup peas or chopped asparagus spears
- 1 onion diced
- 1 lb wild-caught shrimp peeled and tails removed
- ½ cup Parmesan cheese optional
- ½ cup heavy cream or coconut milk optional
- 1 tsp garlic powder
- 2 tsp Italian seasoning
- ½ tsp salt or to taste
- ½ tsp pepper
- Melt 3 tablespoons of the butter or coconut oil in a large skillet and add the sweet potato "noodles." Sprinkle lightly with salt.
- Cook for about 7-8 minutes, stirring constantly, until noodles are starting to get tender but are not mushy yet.
- Remove from pan and set aside, keeping warm.
- Add the bacon to the skillet and cook until crispy.
- Remove from pan and set aside.
- Add onion, peas/asparagus, and the remaining tablespoon of butter or oil if needed.
- Cook 3-4 minutes or until onions are translucent and peas are bright green and tender.
- Add the shrimp and saute another 5-6 minutes or until shrimp is cooked.
- Add the Parmesan and cream/coconut milk and spices.
- Stir 1-2 minutes to thicken.
- Serve shrimp cream sauce over sweet potato "noodles" and sprinkle with bacon.
Serve by topping the sweet potato noodles with the shrimp sauce and crumbled bacon. Enjoy!
Ever made “pasta” this way? How did it turn out? Share below!