Protein Pasta That’s Actually Delicious
This creamy protein-packed pasta with shrimp, roasted garlic, and tomatoes is cooked quickly in a pressure cooker for a delicious weeknight meal.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1.5 lbs shrimp peeled and deveined
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 2 tablespoon olive oil divided
- 1 red pepper chopped
- 1 white onion chopped
- 4 cloves garlic skin on
- 1 cup cherry tomatoes
- 4 tablespoon light cream cheese
- ¼ cup cottage cheese
- 3 tablespoon feta
- ¾ cup chicken stock
- 8 oz dry protein pasta
- chili flakes for garnish
- basil for garnish
- parmesan cheese for garnish
Instructions
Instructions
- Preheat your oven to 400°F. Toss garlic cloves (skin on) and cherry tomatoes with olive oil on a baking sheet. Roast 15-20 minutes till soft and caramelized.
- Season shrimp with salt, pepper, garlic powder, and chili powder for that punch of flavor.
- Heat olive oil in a big skillet over medium-high. Cook shrimp 3-4 minutes each side till pink and cooked through. Set shrimp aside.
- In the same skillet, add chopped red pepper and onion. Sauté 5-7 minutes till translucent and a little soft.
- Once your roasted tomatoes and garlic are ready, peel garlic and add both to skillet with veggies. Stir to combine those flavors.
- Blend this veggie mix till smooth with a blender or immersion blender to make your sauce base.
- Cook your protein pasta according to package but just till al dente, drain it, and toss with the sauce in your skillet. Add chicken stock slowly if sauce seems thick.
- Stir shrimp back in, give everything a good mix, season to taste. Serve up hot with basil, chili flakes, and parmesan sprinkled on top.
Notes
Leftovers keep well refrigerated for 3 days. Reheat with a splash of chicken stock to bring back softness. Freeze sauce separately for quick use later.