Pasta, wholewheat in this case, with a creamy garlic sauce and shrimp. This is a dish that once I tasted it, I knew it would be a household favorite. And I was right.
Being Italian I am naturally a big pasta fan. I tend to favor a simple pasta with pesto, maybe some butter and veggies. Nothing too heavy. I think pasta itself is on the more filling side so adding heavy sauces it a little much for me. But this sauce is so creamy and delicious without feeling super heavy. Before mixing the pasta into the sauce you quickly cook the shrimp. Get them nicely coated with sauce then mix in the pasta.
I picked up a wholewheat pasta from the market and it was delicious. Of course, regular pasta, gluten-free pasta, or something like lentil or chickpea flour pasta works too. I’ve even made this with a combination of the wholewheat pasta with zucchini noodles. I like the latter for a veggie boost.
The sauce, it’s creamy and thick with lots of garlicky flavors without using heavy cream. Start by sauteing garlic in butter or ghee. Then pour in whisked flour and nut milk or regular dairy milk if you prefer. Add some herbs and cook until thick and creamy. It’s that easy.
For this recipe
- 1 1/2 pounds of uncooked shrimp. If you use already cooked shrimp, cut down the cooking time. You’ll just need a couple of minutes to warm it up
- Butter or ghee for the sauce. Do not sub out for oil but you can substitute for a vegan butter
- Garlic. This is where the flavor for the sauce comes from
- Oat of cashew milk. I like using one of these because they are creamier and closer to dairy heavy cream. You could use another nut milk or regular dairy milk too
- Flour. Just a tsp, but this will really help thicken the sauce
- Italian seasoning. If you don’t have an Italian seasoning blend, you can use herbs de provance, or a combo of herbs like basil and oregano
- Lemon juice. I stir some through at the end for a little pop and brightness to the sauce
- Parmesean. optional. If you want, and I’m sure most people love a little cheese, stir some through at the end of cooking
- Basil. I like to stir some fresh basil through at the end. This won’t make or break the sauce so if you don’t have some on hand, you can skip it
- Spaghetti pasta. I use a delicious wholewheat pasta, but a regular spaghetti works too. I also did a combination with zucchini noodles that was great too.
Ingredients
Equipment
Method
- Begin by heating a large pot with water to boil pasta. Poil pasta according to package. Drain, don't rinse, just set aside.
- Whisk the milk and flour in a bowl and put to the side. In another large pan, heat butter. Once melted, add garlic and cook for no longer than a minute. Whisk in the milk.
- Stir in the Italian seasoning with a good pinch of salt and pepper. Once the sauce has thickeckend, stir parm, lemon, and basil if using.Taste the sauce and adjust salt if needed
- Add the shrim and cook for a few minutes, until cooked through and pink.
- Add the pasta, tossing to combine. Top with fresh parm if you want. Enjoy!
Looking for more pasta dishes? Check out the recipes below:
Veggie Pesto Pasta – A pasta with lots of veggies, some mozzarella, and a healthy dose of pesto. Lots of flavor with this one!
Vegetable Pasta Bake – A cheesy, veggie-loaded baked pasta. Ultimate comfort food. Great for big batch cooking and meal prep. Lots of variations with this one.
Green Veggie Pesto Pasta. Can you tell I love pesto and veggies? It’s not only a super simple healthy meal, it’s delicious and usually hits the spot!
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