Hey you guys! I know I’ve been MIA the past couple months – quarantine has really taken a blow to my productivity and motivation. With that said, I’m back and should not be taking any more prolonged breaks! I have so much content I want to share with you guys, so get excited! Also, what better way to introduce my comeback than with a delicious homemade recipe? Say hello to my creamy shrimp pasta.
I got the inspiration for this dish from an Instagram post for a creamy mushroom pasta I had planned on making a few nights ago. After thinking all day about making it, I slowly decided I didn’t want mushrooms anymore and instead shrimp. I normally hate the idea of shrimp pasta, something about it just doesn’t sound appetizing to me, but for some reason, I decided to go for it and I am so glad I did. I made this recipe up as I went along, taking some inspiration from a few different recipes just to get an idea of what would taste good. I must say, the creamy shrimp pasta was a hit not only for myself but also for Sam and my friend Jessica.
A few things you may notice about this recipe is first and foremost I don’t use traditional, everyday pasta. Although using traditional pasta is totally fine and won’t change the taste of the recipe, I choose to use chickpea pasta to help better manage my blood sugar. No I am not diabetic, but my mom is and I like to take extra steps to help out my body when I can, like not adding extra salt to dishes and using plant based or alternative grain pastas.
The thing with regular pasta is that it can make your blood sugar spike, and a post-meal blood sugar spike will make you feel tired after eating, so much so you will be fighting off the urge to sleep afterward. I don’t like feeling groggy and sleepy after eating (who does?), so this is my answer to fixing that problem! I get to eat chickpea pasta that tastes the same as regular pasta, except it’s so much better for me and my blood sugar.
Another thing you will notice is that my recipe calls for you to reserve pasta water and add a little bit of it to the dish. You may be asking “Why? That seems gross”. It actually makes your dish taste quite yummy and helps it come together even better than if it didn’t have any! Aside from tasting good, the salty, starchy water helps thicken the sauce and makes it creamy, as well as helps the sauce stick to the noodles better.
If your dish comes out soupy or runny, then you might have added too much pasta water. If I’m being honest, I eyeballed the amount of pasta water I put in my dish, but I did put roughly 1/4 cup in it. Remember, cooking doesn’t have to be exact – eyeball and season things to your taste, make it yours! And if you’re nervous, always start off with a little bit and gradually add more.
Remember, you can always add more but you can’t take away. That is something my mom taught me growing up and it has become my golden rule when it comes to cooking, especially when dealing with liquids and seasonings (looking at you, salt).
Now after all that, it’s time to get cooking! This dish is super easy and quick, and is something I will definitely be making again very soon! I hope you enjoy it, or as the French say, bon appétit! P.S. don’t forget to share with me your dish once you’ve made it!
Creamy Shrimp Pasta Recipe
You’ll need:
– 1 tablespoon of butter
– 2 tablespoons of EVOO (extra virgin olive oil)
– 2 teaspoons of chopped garlic
– 1 box of Banza Chickpea Spaghetti
– ½ pound of shrimp, peeled and deveined
– ¼ cup of reserved pasta water
– ¼ cup of lemon juice
– Crushed Red Pepper
– Salt
– Pepper
– Parsley
Directions:
Fill a pot with water, add salt and olive oil. Bring to a rolling boil and then add pasta. Once pasta finishes cooking, reserve pasta water in a cup, then drain noodles. Return to pot on the stove.
In a skillet, melt butter and add olive oil over medium heat. Once hot, add garlic and sauté until fragrant, making sure to not burn the garlic. Once you’ve sautéd the garlic, turn the heat up to medium-high heat and add shrimp; season with salt and pepper to taste, along with a couple of shakes of crushed red pepper.
Once shrimp turns pink, add in noodles and mix until well combined. Pour in the pasta water and lemon juice, continuing to combine. The pasta water plays an important part in making the sauce stick to the noodles, making it delicious and creamy!
After you’ve combined all ingredients, cover with a lid, and let all the ingredients come together over low-medium heat for about 10-15 minutes. Plate and top with parsley (fresh or dried works). Enjoy!