Recipe

Creative Shrimp and Pasta

A bright, wholesome shrimp pasta with lemon, herbs, and a sneaky veggie sauce that tastes cozy, not “healthy.” Weeknight-fast, kid-friendly, and big on flavor.

By Matt Campbell

•

4.8

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If you love pasta nights but want to feel good after them, this one is for you. We are keeping the comfort, keeping the twirl, and quietly upgrading the whole situation with a light, bright sauce built from pantry staples plus a blender-friendly veggie boost.

This shrimp and pasta recipe hits my favorite home-cooking notes: crisp-edged shrimp, a glossy lemony sauce that clings to the noodles, and enough garlic and herbs to make you stop mid-bite and reassess your week. It is “healthy” in a way that still tastes like dinner, not homework.

What makes it creative? We blend roasted red peppers and a handful of spinach into the sauce for color, body, and extra nutrients, without turning it heavy. The result is silky, tangy, and surprisingly cozy.

Why It Works

Fast protein, big payoff: Shrimp cooks in minutes, so dinner stays weeknight-real.
Light but satisfying sauce: Roasted red pepper adds natural sweetness and body, lemon keeps it bright, and a little pasta water makes it glossy.
Veggies that do not feel like a compromise: Spinach melts right in, plus tomatoes bring freshness and a pop.
Flexible carbs: Works great with whole wheat pasta, chickpea pasta, or classic spaghetti.

Pairs Well With

Lemony Arugula Salad
Crispy Roasted Broccoli
Easy Garlic Bread
Sparkling Lime Water

Storage Tips

Fridge: Store leftovers in an airtight container for up to 2 days. Shrimp is best earlier rather than later.

Reheat (best method): Warm in a skillet over medium-low with a splash of water or broth. Stir gently until the sauce loosens and the shrimp is just heated through. Avoid blasting it in the microwave too long, or the shrimp can turn rubbery.

Meal prep tip: If you know you want leftovers, pull out the portion of pasta and sauce you want to save before adding shrimp. Store shrimp separately, then reheat and combine at the end.

Freezing: I do not recommend freezing cooked shrimp pasta. The texture takes a hit. If you must, freeze sauce only for up to 2 months.

Common Questions

Can I use frozen shrimp?

Yes. Thaw overnight in the fridge, or thaw quickly in a bowl of cold water for 10 to 20 minutes. Keep the shrimp in a sealed bag, and change the water once if it is not thawing fast enough. Pat very dry before cooking so you get those crisp edges.

Should I use raw or pre-cooked shrimp?

Use raw shrimp (not pre-cooked) for the best texture. Pre-cooked shrimp tends to go rubbery when reheated in the sauce.

How do I keep shrimp from getting rubbery?

Cook it fast and stop early. Shrimp is done when it turns opaque and curls into a loose “C.” If it makes a tight “O,” it is probably overcooked. If you like a more objective cue, look for an internal temp around 120°F. Also, add it back to the sauce at the very end just to warm through.

Is this spicy?

Only if you want it to be. Red pepper flakes are optional. Start with a pinch, then taste.

Can I make it dairy-free?

Absolutely. Skip the Parmesan. The sauce is still silky thanks to blended peppers and pasta water. Add extra olive oil at the end for richness. Also, plan on an extra pinch of salt since Parmesan brings a lot of seasoning.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot (for pasta)
Large skillet or sauté pan
Blender or immersion blender
Microplane or fine grater (for lemon zest and Parmesan)
Tongs or a pasta spoon

This is the kind of recipe I make when I want pasta but also want to feel like I made a smart choice without announcing it to the whole house. The first time I blended roasted red peppers into a sauce, it was purely an “I wonder if…” moment. It turned into a new staple because it tastes like comfort food with a fresh haircut. Now it is my go-to when I need dinner to be fast, bright, and just chaotic enough to be fun.

Creative Shrimp and Pasta

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Ingredients

Pasta: 12 oz whole wheat spaghetti or linguine (or pasta of choice)
Shrimp: 1 lb large raw shrimp, peeled and deveined (tails on or off)
2 tbsp olive oil, divided
4 cloves garlic, minced
1 tsp kosher salt, plus more for pasta water (and more to taste)
1/2 tsp black pepper
1/4 to 1/2 tsp red pepper flakes (optional)
Veggie sauce base: 1 (12 oz) jar roasted red peppers, drained
2 packed cups fresh baby spinach
1/2 cup low-sodium chicken broth or vegetable broth
1 tsp Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried basil)
1 lemon (zest + 2 to 3 tbsp juice)
1 cup cherry tomatoes, halved
2 tbsp chopped fresh parsley or basil
1/4 cup grated Parmesan (optional)
To finish: 1/2 to 1 cup reserved pasta water, as needed

Instructions

Boil the pasta. Bring a large pot of water to a boil. Salt it generously. Cook pasta until al dente according to the package. Reserve 1 cup pasta water, then drain.
Blend the sauce. In a blender, combine roasted red peppers, spinach, broth, Italian seasoning, lemon zest, and 1 tbsp olive oil. Blend until very smooth. Taste for salt and lemon now, knowing the flavor will mellow slightly once it is warmed. Set aside.
Cook the shrimp. Pat shrimp dry and season with salt and pepper. Heat a large skillet over medium-high heat with 1 tbsp olive oil. Add shrimp in a single layer and cook 1 to 2 minutes per side, until just opaque with lightly crisp edges. Reduce heat to medium. Push shrimp to the edges, add garlic and red pepper flakes for the last 30 seconds, stirring so the garlic gets fragrant but not browned. If the pan looks dry, add a tiny splash of oil. Transfer shrimp to a plate.
Build the pasta sauce. Keep heat at medium. Pour the blended sauce into the skillet. Simmer 2 to 3 minutes to warm through. Add cherry tomatoes and cook 1 minute.
Toss and gloss. Add drained pasta to the skillet and toss well. Splash in reserved pasta water a little at a time until the sauce looks silky and coats the noodles. Most nights I use 1/4 to 1/2 cup, but it depends on your pasta.
Finish like you mean it. Add shrimp back in just to warm through, about 30 to 60 seconds. Stir in lemon juice, herbs, and Parmesan if using. Add the lemon juice at the very end so it stays bright. Taste and adjust salt, pepper, and lemon. If you skip Parmesan, do not be shy with that final pinch of salt.
Serve. Plate it up and finish with extra herbs, a little more lemon zest, and a pinch of flakes if you like heat.

Matt’s tiny trick: If the sauce tastes flat, it usually needs one of three things: a pinch more salt, a squeeze more lemon, or another splash of pasta water to bring it together.

Nutrition information is estimated.

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