Rinse and drain 28 ounces Shirataki Noodles through a fine mesh strainer.

In a large dry sauté pan or skillet, heat the shirataki noodles over medium high heat to dry them out. Move them around to prevent sticking to the bottom and to make sure they all have a chance to dry. Remove them from the heat and set aside to cool.

Pat the shrimp dry with paper towels and set aside.

If you are making the full quantity listed in the recipe, you will likely either need to work in batches or in two separate pans at the same time. If so, only be use half of the ingredients for each batch.

Put the butter and olive oil in the pan but don’t turn it on until you’re ready to cook. Measure out your remaining ingredients and set them next to the stove where you will be cooking.

Heat the butter and olive oil over medium heat. Add the garlic and sauté it for 30 - 60 seconds.

Add the wine, salt, pepper, and red pepper flakes. Bring it to a simmer and allow the liquid to reduce by about half. Add the shrimp. Cook for about 2 minutes and then flip to cook them for about 2 minutes more on the other side. They should just be starting to turn pink and curl.

Add the lemon juice and parsley. Stir to coat and remove from the heat immediately and set aside to cool.

Once cooled, pour the shrimp and sauce into a large mixing bowl with the shirataki noodles. Toss to combine until the sauce and shrimp are well distributed throughout the shirataki noodles.

Transfer the shrimp and noodles to an airtight container and store in the refrigerator for at least 2 hours or overnight.

Remove from the refrigerator about 10 minutes before you are ready to serve and transfer it to a serving dish. Give everything a toss.