How I Make An Easy Weeknight Creamy Shrimp Pasta

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

Brine the shrimp with 1 teaspoon kosher salt, 1/2 teaspoon baking soda, and 1/2 teaspoon crushed red pepper flakes for about 10 minutes.

Use 3 tablespoons of sundried tomato oil and a whole 10 oz jar of sundried tomatoes, slicing them into strips.

Heat a 14-inch non-stick pan over medium heat and add extra virgin olive oil.

Cook the shrimp in the pan for about 2-3 minutes until they start to turn pink, then flip them and cook for another 2 minutes.

Remove the shrimp from the pan and set aside.

Add garlic to the pan and sauté until golden brown.

Add the sliced sundried tomatoes to the pan and cook for about 1 minute.

Pour in 3/4 cup of low sodium chicken stock and 3/4 cup of heavy cream, stirring to combine.

Add the cooked linguini, shrimp, and 1/2 cup of grated pecorino Romano cheese to the pan and mix well.

Stir in 10 oz of baby spinach until wilted, then finish with fresh basil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens