How to prepare shirataki noodles to more closely resemble classic pasta?
After a bunch of Googling and reading I found that there are several ways to improve the noodles: 


Rinse and drain them very, very well
Boil them for an extended amount of time to reduce the crunch
Dry them out in a pan (they'll shrivel a bit) before adding them to recipes where they either remain crunchy (in dryer dishes) or absorb sauce and flavor (saucier dishes)


Here are some my sources:


Shrimp Scampi
List with many recipes
Various suggestions