SUN DRIED TOMATO PASTA with SHRIMP

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

white wine

🥗Healthier: chicken broth

💰Cheaper: white grape juice

White grape juice adds sweetness without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is a more affordable protein option.

Cook spaghetti in salted water according to the directions on the box.

In a large skillet, sauté 1/2 cup of chopped white onion over medium heat until translucent.

Add 1/2 cup of sun-dried tomatoes and sauté for a few minutes.

Add 1/3 cup of red pepper and continue to sauté.

Add 4 minced garlic cloves and sauté until golden brown.

Add 2 large chopped mushrooms and cook for a couple of minutes until softened.

Pour in 1 cup of chicken stock and let it reduce by half.

Add 1/2 cup of shrimp and 1/2 of the fresh basil; stir to combine.

Add 1/2 cup of sour cream and mix everything together.

Stir in 1/2 cup of grated Parmesan cheese and turn off the heat.

Drain the cooked spaghetti and add it to the sauce, folding everything together.

Add the remaining fresh basil and chopped green onion; fold in gently and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens