The Healthiest Creamy Shrimp Linguine | Easy 30 Minute One-Pan Recipe

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 is lower in calories and adds a cheesy flavor.

white wine

🥗Healthier: chicken broth

💰Cheaper: water + vinegar

Chicken broth adds depth without alcohol.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is more affordable and provides protein.

Heat a large fry pan over medium heat and add 2 tablespoons of extra virgin olive oil.

Pat 14 raw jumbo shrimp dry with paper towels and season one side with sea salt and black pepper.

Add the shrimp to the pan, seasoned side down, in a single layer.

Cook the shrimp for 1 minute on one side, then flip and cook for another minute until perfectly cooked.

Remove the shrimp from the pan and cover with foil to keep warm.

Add 4 cloves of thinly sliced garlic and 2 thinly sliced shallots to the same pan, mixing continuously to avoid browning.

After about 3 minutes, when the garlic and shallots are lightly sautéed, add 2.5 cups of vegetable broth and season with sea salt and black pepper.

Increase the heat to high and bring the broth to a boil.

Add 225 grams of linguine to the boiling broth, mixing occasionally to ensure it doesn't stick together.

After about 6 minutes, when the broth has been mostly absorbed, cover the pan with a lid and reduce the heat to low medium, simmering for 2-3 minutes until the pasta is al dente.

Turn off the heat and remove the lid, then add the cooked shrimp back into the pan and let it sit for a couple of minutes to cool slightly.

Add 1 container (125 grams) of room temperature Greek yogurt and 2 tablespoons of finely chopped parsley, mixing until well combined.

Season with freshly cracked black pepper and add a kiss of hot smoked Spanish paprika for flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens