Shrimp with Spinach Fettuccine

Phase 3 of the Fast Metabolism Diet is a high healthy-fat, moderate-carbohydrate, moderate-protein, low-glycemic fruit phase.

It might seem counter-intuitive, but the healthy dietary fats from raw nuts, avocados, olive oil, and raw seeds are the trigger that tells your body to burn not just dietary fat, but stored fat. But your body can only do this because of all the prep work you did in Phases 1 and 2.

All week, you’ve kept your fat intake very low, while at the same time flooded your body with nutrients from whole grains, alkalizing vegetables, and efficient proteins. Since you haven’t been eating fats, your body has been burning stored fat for energy. But now your body is getting suspicious — and this is the failure of so many low-fat, low-carb diets. While you lose weight at first, your body starts to catch on, and with no dietary fat coming in, it starts storing fat again instead of burning it.

The Fast Metabolism Diet, however, avoids that pattern by introducing specific healthy fats in Phase 3. Your body is now satisfied, with plenty of dietary fats coming in. It burns right through those dietary fats you are eating but just keeps right on burning all that newly released stored fat as well. It’s a win-win.

Enjoy this delicious Phase 3 recipe designed to help you burn stored fat on the Fast Metabolism Diet!


Serves 2 | Phase 3
Prep time: 10 minutes | Total time: 20 minutes



2 packages shirataki fettuccine noodles
12 ounces large shrimp, peeled, deveined
3/4 teaspoon sea salt, plus additional as needed
1/2 teaspoon dried crushed red pepper flakes
4 tablespoons olive oil
1 medium onion, sliced
14.5-ounce can diced tomatoes
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves


  1. Prepare the shirataki noodles according to package instructions and set aside in a bowl.

  2. Toss the shrimp in a medium bowl with the salt and red pepper flakes. Heat the oil in a heavy large skillet over medium-high heat. Add the shrimp and sauté 1 to 2 minutes, until pink. Transfer the shrimp to a large plate; set aside. 

  3. Add the onion to the same skillet and sauté until translucent, about 5 minutes. Add the tomatoes with their juices, garlic, and oregano. Sauté 1 to 2 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil.

  4. Season with more salt, to taste, and serve over noodles.