This creamy shrimp pasta is a protein-packed, quick, and comforting meal made with chickpea noodles, buttery garlic shrimp, and a simple Parmesan cream sauce. It’s rich, satisfying, and comes together in under 20 minutes—perfect for busy weeknights!
For when you want a “fancy” meal, but don’t want to spend hours cooking or $$ at an Italian restaurant with a wild toddler. PS – yes, frozen veggies are just as nutritious as fresh! Would have paired this with a salad, zucchini, or broccoli, but these were what I had left in the freezer this night (normalizing convenience vs “perfect” meals).
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Ingredients
- noodles of choice (chickpea/lentil for extra protein and fiber)
- butter
- garlic
- shrimp
- half and half or cream
- Parmesan cheese
- Italian seasoning (optional)
- salt & pepper to taste (optional)
See recipe card for quantities.
Instructions
- Step 1: Cook the pasta – Bring a pot of salted water to a boil and cook the chickpea pasta according to package instructions. Reserve ½ cup of pasta water, then drain and set aside. Sauté the shrimp – In a large skillet, melt butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque.
- Step 2: Make the creamy sauce – In the same skillet, pour in half and half, then stir in grated Parmesan cheese and Italian seasoning. Let simmer for 2-3 minutes, stirring occasionally until the sauce thickens slightly. Season with salt & black pepper to taste (if using).
- Step 3: Combine & serve – Add the drained pasta to the sauce, tossing to coat. If needed, add reserved pasta water or extra cream/milk 1 tablespoon at a time to loosen the sauce.
- Step 4: Enjoy! – Serve immediately with extra Parmesan on top!
Hint: for a thicker sauce, let it simmer for an extra 2-3 minutes or add extra grated Parmesan cheese, stirring occasionally to reduce and thicken. If you prefer a thinner sauce, add a splash of reserved pasta water or extra half and half until it reaches your desired consistency.
PS – LOVE this seasoning from Trader Joe’s!
Substitutions
This is already naturally gluten-free if using chickpea/lentil noodles! Here are some other items you can substitute:
- chickpea pasta → use any pasta of choice (regular, gluten-free, or whole wheat)
- half and half → substitute with heavy cream for a richer sauce, use half cream + half milk, or coconut milk for dairy-free
- parmesan cheese → use nutritional yeast or dairy-free Parmesan for a dairy-free option (if using nutritional yeast amount may vary)
- butter → sub with olive oil or dairy-free butter for a dairy-free option
Variations
In case you want to give this extra flavor:
- spicy kick – stir in ½ teaspoon red pepper flakes for a little heat
- lemon herb – add a squeeze of fresh lemon juice and extra fresh basil or parsley
Equipment
You’ll need a large pot to cook the pasta in, sauté pan to cook the shrimp in, and measuring cups for accuracy.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop over low heat or microwave, adding a splash of milk or water to loosen the sauce.
Freezer: Not really recommended, as the creamy sauce may separate.
Tiff’s Tip
For picky toddlers, you can chop the shrimp and mix it into the creamy pasta so it blends right in. If your little one prefers to explore new foods separately, try serving one shrimp on the side so they can see, touch, and taste it at their own pace!
FAQ
Yes! This works great with whole wheat, lentil, or gluten-free pasta too.
Swap half and half for coconut milk and use dairy-free Parmesan for a creamy alternative.
Absolutely! Stir in spinach, broccoli, zucchini, mushrooms, or cherry tomatoes for a pop of color + extra nutrition.
Related
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Other Recipes to Check Out
Recipe
Creamy Shrimp Pasta
Equipment
- large pot
- sauté pan
Ingredients
- 8 oz chickpea pasta or noodles of choice
- 2 tablespoon butter
- 1 teaspoon minced garlic can sub ½ teaspoon garlic powder, or more to taste
- 1 lb shrimp peeled & deveined
- 1 ½ cup half and half or cream add more if desired
- 1 cup grated Parmesan cheese can start with ½ cup then add more based on cheese preference, start with ⅓ cup if using nutritional yeast
- ½ teaspoon Italian seasoning optional
- salt & black pepper to taste, optional
- ½ cup reserved pasta water or extra cream/milk optional for adjusting consistency
Instructions
- Cook the pasta – Bring a pot of salted water to a boil and cook the chickpea pasta according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
- Sauté the shrimp – In a large skillet, melt butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque.
- Make the creamy sauce – In the same skillet, pour in half and half, then stir in grated Parmesan cheese and Italian seasoning (if using). Let simmer for 2-3 minutes, stirring occasionally until the sauce thickens slightly. Season with salt & black pepper to taste (optional).
- Combine & serve – Add the drained pasta, tossing to coat. If needed, add reserved pasta water (or more cream) 1 tablespoon at a time to loosen the sauce. If you want it thicker then let simmer longer or add more Parmesan.
- Enjoy! – Serve warm with extra Parmesan on top!
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