Creamy Shrimp Pasta
This creamy shrimp pasta is a quick, protein-packed meal with a rich garlic Parmesan sauce and tender shrimp, all tossed with chickpea pasta for a wholesome twist!
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!
Notes
Can use half cream and half milk if desired.
Adjust the thickness of the sauce with either reserved pasta water, cream/half and half, or milk.
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