Shrimp Spaghetti al Limone

Drain the Shirataki noodles in a colander and set aside.

Pat the shrimp dry and season them with salt and black pepper. Combine the olive oil, lemon zest (setting a few pinches aside for serving) and tarragon in a large skillet set over medium heat. When the oil is hot, cook for 1 more minute, until the zest and tarragon are fragrant but not browned.

Add the shrimp to the skillet and spread into an even layer. Cook for about 90 seconds on each side, or until just cooked through. Transfer the shrimp to a plate and set aside.

Mix ½ a cup of the chicken broth with the white wine vinegar. Add the vinegar-broth, 1 teaspoon salt and a few grinds of black pepper to the skillet, and bring to a simmer, scraping any browned bits from the pan. Cook until the broth has reduced by about half.

Add the Shirataki noodles and rest of the chicken broth to the skillet. Cook over medium-low heat for 2 to 3 minutes, tossing often, until the liquid that has collected at the bottom of the skillet has reduced slightly.

Add the ghee and toss until well blended. Add the lemon juice and  shrimp, toss, then season with more salt and black pepper to taste. Divide among shallow bowls and sprinkle with cheese. Garnish with chopped fresh tarragon, lemon zest and black pepper.