Seafood Pasta

Ingredients

• 4oz Scallops, approximately 6-8 (lightly salted with sea salt)
• 4oz Shrimp approximately 6-8 (lightly salted with sea salt)
• 1/2 cup (1/3 of can) of Fire Roasted Tomatoes
• 1 Asparagus spear (Lg) 1/2 oz of fresh Baby Spinach
• 1oz of Mushrooms
• 3-4 tsp chopped Onion
• 2 cloves of Garlic
• Chopped fresh basil (2-3 lg leaves)
• Chopped fresh cilantro (2-3 stems)
• 1/2 pkg of Tofu Shirataki noodles

Directions Using a non-stick skillet in medium heat, saute the garlic and onion in a little of the juice off of the tomatoes. Then, add the asparagus and mushrooms. If the skillet gets too dry add a little water but no oil or butter. Next add the scallops and shrimp along with the basil and cilantro and cook until shrimp start to pink on both sides, then add the tomatoes. As the tomatoes continue to heat and the shrimp finish cooking pop the noodles in the microwave (in a microwave-safe container of course) for 1 minute. While the noodles are in the microwave, remove the skillet from the heat and toss in the fresh spinach. You want the spinach to be warm but not cooked. Serve over Shirataki noodles.