Creamy Shrimp Pasta Recipe | Happy Healthy Eating

this Creamy Shrimp Pasta Made with refreshing Zoodles, you can have a light dinner ready in 20 minutes. You'll eat it all in one sitting because it's filled with tangy goat cheese and juicy tomatoes.

Why you’ll love this Creamy Shrimp Pasta Recipe

Creamy shrimp pasta is a great weeknight dinner option if you don't want to eat something too heavy before bed.

• Light. A zucchini base makes this low-carb dinner light but still super healthy.
• Fast. Everyone has time for 20 minutes for dinner.
• Great for meal prep. Cook 1-2 batches of this recipe and reheat throughout the week for an easy meal.
• Versatile. You can swap in protein or even make the pasta vegetarian.

what do you need

“Zoodles” is another name for spiralized zucchini. Scroll to the recipe card at the bottom of the post for exact quantities.

For the shrimp zoo

• Prawn—— Use large to extra-large shrimp instead.
• Avocado oil – Any high smoke point oil such as olive or canola oil will also work.
• Oregano – Use dried oregano, not ground oregano.
• Red pepper flakes – Chili pepper or chili oil is a good substitute.
• salt and pepper – Add them to taste.
• zucchini – Spiralized zucchini for freshly made zoodles.
• Goat cheese – Use the type you like.

For the blistered tomatoes

• Avocado oil – Olive oil and coconut oil are great alternatives.
• Cherry Tomatoes – Avoid regular tomatoes as they have too much flesh.
• garlic – Fresh garlic is best, but garlic powder also works.
• White cooking wine—— You can use regular white wine, as long as it's dry like Sauvignon Blanc.
• salt and pepper – I prefer kosher salt and fresh pepper.
• fresh basil – Feel free to use fresh parsley.

How to Make Creamy Shrimp Pasta

After adding the wine, lightly scrape the bottom of the pan with a spatula to enhance the tomato flavor. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Season the shrimp. Combine oregano, red pepper flakes, salt, and pepper in a large bowl, coating shrimp completely.
• Boil the shrimp. Add 1 tablespoon oil to a large skillet and heat over medium-high heat. Cook shrimp 2-3 minutes per side or until no longer translucent. Remove them from the heat and set aside.

• Blister the tomatoes. Add another tablespoon of oil to the pan. Stir in tomatoes and cook until they begin to pop. Add garlic, stir well and cook until fragrant. Pour in the cooking wine and cook for another minute. Remove tomatoes from heat.
• Serve. Place the zoodles in a bowl. Top with blistered tomatoes, crumbled goat cheese, shrimp and fresh basil. Gently stir together and serve.

Tips and variations

You can make this creamy shrimp pasta recipe with different types of protein or even make it vegetarian.

• Make it cheesier. Shred 1/4 cup Parmesan cheese and sprinkle over pasta for extra cheesy flavor.
• Use pasta. Swap the zoodles for your favorite short pasta, like fusilli or rigatoni. You can also use lasagna or spaghetti.
• Add sauce. If you like your pasta spicy, add 1-2 cups of your favorite alfredo sauce or tomato sauce to the dish.
• Exchange proteins. Grilled chicken, salmon, scallops or sliced ​​steak are all easy recipe variations.
• Use frozen. If you use frozen zoodles, it's best to cook them rather than eat them raw (thawed). Prepare them according to package directions.
• Ask the fishmonger. Ask your fishmonger to peel and devein the shrimp for you to save preparation time.
• Go vegetarian. Skip the shrimp and add sautéed mushrooms, spinach, or red peppers to make this dinner vegetarian.

What to Serve with Creamy Shrimp and Pasta

This Creamy Shrimp Pasta is an easy dinner that also pairs well with simple vegetable sides and soups.try mine Garlic Buttered Kale or Grilled Cauliflower Steak Vegetarian side dishes. Oven roasted asparagus is another good choice.For soup ideas, prepare mine Broccoli and Potato Soup or roasted tomato soup.

Store correctly

Don't try freezing it, as the shrimp will overcook when reheated and the zoodles will soften too much when thawed.

• refrigerator: Store in an airtight container for up to 3 days. Do not store them longer than this, as the shrimp will go bad quickly.
• To reheat: Microwave for one minute or until hot. You can also cook in a saucepan over medium heat for 7-8 minutes, stirring occasionally.

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