Quick Healthy Shrimp Pasta

Finding a quick and satisfying dinner that’s both healthy and tasty can feel impossible after a long workday. Between juggling evening activities, helping with homework, and trying to avoid the temptation of takeout, getting a nutritious meal on the table often falls to the bottom of our priority list.

That’s where this healthy shrimp pasta comes in – it’s my go-to recipe when I need something fast, light, and filling. It takes just minutes to throw together, uses simple ingredients you probably already have, and can be easily adjusted based on whatever veggies are hanging out in your fridge.

What Kind of Shrimp Should I Use?

For pasta dishes like this, medium to large shrimp (around 21-25 count per pound) are your best bet since they’re substantial enough to stand up to the pasta but not so huge that they overwhelm the dish. Fresh shrimp is great if you can find it, but don’t shy away from frozen – most “fresh” shrimp at the seafood counter was actually frozen anyway. When shopping, look for shrimp that’s already peeled and deveined to save prep time, but make sure to keep the tails on as they add extra flavor to the dish. If you’re using frozen shrimp, thaw them overnight in the fridge or in a bowl of cold water for about 20 minutes, and pat them dry before cooking to help them get a nice sear.

Options for Substitutions

This healthy pasta dish is pretty adaptable – here are some swaps you can try:

• Whole wheat linguine: You can use any long pasta shape like regular linguine, spaghetti, or fettuccine. For a low-carb option, try zucchini noodles or hearts of palm pasta, but remember to skip the pasta water step if using these alternatives.
• Light butter: Regular butter works fine here, or you can use all olive oil instead. If using regular butter, stick to the same amount.
• White wine: No wine? Mix 1/4 cup chicken broth with 2 tablespoons of lemon juice as a substitute. It’ll give you a similar tang and depth.
• Shrimp: While shrimp is really the star here, you could use scallops or even chunks of white fish. Just adjust cooking time – scallops need about 2-3 minutes per side, fish about 3-4 minutes per side.
• Parmesan cheese: Fresh Pecorino Romano or Grana Padano make good substitutes. If you need a dairy-free option, try nutritional yeast – start with 2 tablespoons and adjust to taste.
• Fresh parsley: Fresh basil or cilantro can work too. If using dried parsley, use just 1 tablespoon since dried herbs are more concentrated.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking shrimp pasta is overcooking the shrimp, which can turn them from perfectly tender to rubbery in just 30 seconds – cook them just until they turn pink and curl into a loose “C” shape, about 2-3 minutes per side.

Another common error is not saving enough pasta water before draining – this starchy liquid is essential for creating a silky sauce that actually clings to your pasta, so set aside at least 1 cup even though the recipe calls for 1/2 cup.

When cooking the whole wheat linguine, don’t forget to salt your pasta water generously (it should taste like sea water) and cook it just until al dente, as it will continue cooking slightly when you toss it with the hot shrimp and sauce.

For the best flavor development, make sure to let the garlic cook until fragrant but not brown (about 30 seconds) before adding the wine, and always finish the dish with fresh lemon juice and parsley right before serving – these fresh elements make all the difference in the final taste.

What to Serve With Healthy Shrimp Pasta?

This light and fresh shrimp pasta pairs perfectly with simple sides that won’t weigh down the meal. A crisp green salad with a light lemon vinaigrette makes a natural companion, letting the pasta remain the star of the show. If you’re craving some extra veggies, roasted asparagus or sautéed broccolini with a touch of garlic works really well with the flavors in the pasta. For a complete meal, serve some warm, crusty whole grain bread on the side – it’s perfect for soaking up any extra sauce left on your plate!

Storage Instructions

Keep Fresh: Pop your leftover shrimp pasta in an airtight container and place it in the fridge – it’ll stay good for up to 3 days. The pasta might absorb some of the sauce while it sits, but that’s totally normal and it’ll still taste great!

Make Ahead: If you want to prep components ahead, you can cook the shrimp and store it separately from the cooked pasta. When you’re ready to eat, just combine everything and warm it up. This helps prevent the shrimp from getting overcooked when reheating.

Warm Up: To reheat, add a splash of water or chicken broth to help loosen up the sauce, then warm it gently in a pan over medium-low heat. You can also use the microwave – just heat in 30-second intervals, stirring in between. Remember not to overheat, or the shrimp might get rubbery!

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 95-105 g
• Fat: 40-50 g
• Carbohydrates: 150-160 g

Ingredients

• 1.5 pounds shrimp, peeled and deveined
• 12 ounces whole wheat linguine
• 2 tablespoons light butter, such as earth balance whipped
• 2 teaspoons extra virgin olive oil, separated
• 4 cloves minced garlic
• 1/2 cup dry white wine (such as chardonnay)
• 1/2 cup of the water from cooking pasta
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon crushed red pepper flakes
• 2-4 tablespoons fresh lemon juice, plus additional lemon wedges for serving
• 1/3 cup grated parmesan cheese (from the fridge)
• 1/4 cup parsley, chopped
• Cracked black pepper, to taste

Step 1: Cook the Pasta

Start by boiling pasta according to the package directions.

Remember to salt the water before adding the pasta to enhance the flavor.

Before draining the noodles, measure out and reserve 1/2 cup of the pasta cooking water.

Set both the cooked pasta and reserved water aside for later use.

Step 2: Sauté the Shrimp

In a large skillet over medium-high heat, add 1 teaspoon of olive oil.

Once heated, add shrimp to the skillet and season with 1/2 teaspoon of salt and cracked pepper to taste.

Sauté the shrimp, flipping once, until they’re almost cooked through—this should take about 2-3 minutes total.

Remove the shrimp from the skillet and set them aside on a plate.

Step 3: Prepare the Sauce

Using the same skillet, reduce the heat to medium and add the butter along with the remaining teaspoon of olive oil.

Sauté garlic and red pepper flakes for about 30 seconds until fragrant.

Then, add in white wine and the reserved pasta water.

Reduce the heat to a simmer and let the liquid cook until it has reduced by half, approximately 7-10 minutes.

Step 4: Combine Shrimp and Pasta

To the reduced sauce, add the remaining 1/2 teaspoon of salt.

Return the shrimp and any accumulated juices to the skillet.

Add the cooked pasta, and then toss everything together over medium heat.

This allows the sauce to begin absorbing into the pasta, which takes around 2-4 minutes.

Step 5: Final Adjustments and Serve

Remove the skillet from the heat.

Add lemon juice, starting with 2 tablespoons, then incorporate the Parmesan cheese and parsley.

Toss everything until most of the liquid is absorbed and the cheese has melted into the sauce.

Taste the pasta and adjust with more lemon juice, salt, and pepper as desired.

Serve the pasta with lemon wedges and extra Parmesan and parsley for garnish.

Enjoy your flavorful shrimp pasta dish!