No Flour, No Carbs! I Can't Stop Eating This — Lost 15 kg Fast! скачать в хорошем качестве

No Flour, No Carbs! I Can't Stop Eating This — Lost 15 kg Fast!

⭐️ Manual Pasta Maker Machine https://amzn.to/4oUvDtM ⭐️ My Blender https://amzn.to/4o1CJMn 🌍 Subtitles available in all languages. 💛 Hello my dear friends! Today we’re making my ultra-creamy shrimp “pasta” — cheese-based ribbons simmered in a garlic–Parmesan cream sauce. No flour, gluten-free style, and very low carb for that cozy pasta night vibe. 🍤🍝 🌟 Love this content? Tap Join to become a sponsor — your support keeps the no-flour, high-protein, low-carb recipes coming!    / @keto_kitchen   📌 Ingredients (serves 4): Pasta dough 2 cups (200 g) shredded mozzarella 1 egg yolk pinch xanthan gum Sauce & toppings 1 Tbsp (15 g) butter — for garlic 2 garlic cloves, finely chopped or grated ½ lb (225 g) shrimp, peeled 1 Tbsp (15 g) butter — for cream step 1 cup (250 ml) heavy cream pinch salt, pinch black pepper, pinch dried thyme (or a few fresh leaves) ½ cup finely grated Parmesan (≈45–50 g), plus a little extra to finish small bunch dill, finely chopped salted water for boiling the pasta (and a few drops olive oil, optional) 🥑 Macros per serving (1 of 4): 532 kcal · 31.1 g protein · 42.7 g fat · 4 g carbs 👩‍🍳 Method: Melt mozzarella + yolk + xanthan (double boiler or 20–30 s microwave bursts), then knead smooth. Roll thin between 2 parchments; slice into ribbons; boil 2 min, drain. Sauté butter + garlic; add shrimp, cook ~2 min/side; remove. Add butter + cream; season; stir in Parmesan over low heat until silky. Toss in the pasta and shrimp; finish with dill and extra Parmesan. Serve hot. If this looked tasty, please subscribe, tap a sweet like, and share with someone you love — your support keeps this cozy kitchen cooking. 🫶✨