High Protein Lemon-Garlic Shrimp Pasta
A creamy, protein-packed pasta dish with tender shrimp, zesty lemon, and garlic, perfect for a quick and satisfying weeknight meal.
Servings 4 servings
Calories 350kcal
Cost $12
Equipment
- Large Pot
- Large Skillet
Ingredients
Pasta Base
- 8 oz high-protein pasta chickpea, lentil, or edamame-based
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 cup low-sodium chicken broth
- 0.5 cup Greek yogurt or cottage cheese, for creaminess
- salt to taste
- pepper to taste
Lemon-Garlic Shrimp Twist
- 1 lb shrimp peeled
- 1 tbsp lemon juice
Instructions
- Boil a large pot of salted water. Add high-protein pasta and cook according to package directions (typically 8-10 minutes). Drain, reserving 1/2 cup pasta water.
- Warm olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until aromatic—don’t let it scorch!
- Toss in shrimp and cook for 3-4 minutes until pink.
- Add lemon juice and low-sodium chicken broth. Simmer for 2 minutes.
- Add cooked pasta to the skillet, tossing with the sauce. Stir in Greek yogurt for creaminess. Splash in reserved pasta water if needed to loosen the sauce. Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs or a sprinkle of extra cheese if desired.
Notes
Other tasty twists include: Turkey Bolognese (ground turkey + marinara), Chickpea Pesto (chickpeas + pesto), Spinach & Feta (spinach + feta), and Cottage Cheese Alfredo (extra cottage cheese + Parmesan). Store in the fridge for up to 3 days or freeze (except shrimp) for 2 months.