Goat Cheese and Shrimp Pasta

Happy Friday!!!

I’ve got 24 hours until I peace out of Los Angeles, head up to San Fran for 24 hours and then head on to France! So if you’ve got some suggestions on places that I can’t miss while there – hit me up in the comments!! I’ll be on the lookout for lots of good food and countless bottles of Rosé. And while that is very exciting in itself, let’s just talk about something else for a hot second.

I mean, did you guys watch ABC last night. Missing. Grey’s. Scandal. Omg. I can’t even deal right now. First of all, I loved Missing. I’m bummed they canceled it, but let’s be real here, I’m sure they will replace it with another show that I will quickly learn to love just as much.

Grey’s. You guys. The first 15 minutes literally had me having heart palpitations. I’m pretty sure I burned 1000 calories just freaking out on the couch. Plus I’m officially like super sad about who died. I won’t say who here, cause I know some of you have it on DVR. But it’s depressing. For realz

And Scandal. Totes the best new show of this year. Don’t you agree??

Okay. Now that we’ve taken care of that super serious business, we can move onto this pasta.

Goat Cheese and Shrimp Pasta

It’s not just any pasta. It’s a creamy goat cheese coated pasta with shrimp, sauteed tomatoes and broccoli that gets thrown into the food processor so its like a broccoli pesto. Well kinda, not really. But you get the idea. It’s good though. So good that I made it twice last week for us at home and twice at work. It’s a hit. It’s light, clean and super flavorful. You could even throw in some chicken instead of shrimp if that’s more of your thang.

Doesn’t it just look like the most perfect summer pasta dish of all times? Ya, I think so too!

Print
Goat Cheese and Shrimp Pasta

Ingredients

  • 1 lb pasta or quinoa pasta
  • 4 tbsp olive oil, divided
  • 1/2 lb medium shrimp, peeled and deveined
  • 1 lemon, juiced
  • 1 small yellow onion, finely chopped
  • 1 cup cherry tomatoes
  • 2 cloves garlic, finely chopped
  • 1 head of broccoli, florets only, pulsed in a food processor until finely chopped
  • 5 ounces soft goat cheese
  • salt and pepper to taste

Instructions

  1. Bring a large pot of water to a boil. Add the pasta and cook according to the package directions until al dente. Reserve 1 cup of the pasta water and drain pasta in a colander and rinse with cold water. Set aside.
  2. Add 2 tbsp of olive oil to a large skillet over medium high heat. Sprinkle the shrimp with salt and pepper and the zest and juice of 1 lemon. Transfer the seasoned shrimp to the hot oil and cook, 2 minutes on each side, until pink and fully cooked. Remove the shrimp from the skillet once cooked and set aside.
  3. Place the remaining 2 tbsp of olive oil back into the skillet over medium high heat. Add the onion and tomatoes and saute for 2-3 minutes until translucent and the tomatoes are slightly cooked. Add the garlic and cook for 30 seconds. Add the broccoli and saute for 2-3 minutes until bright green. Add the goat cheese and 1/2 cup of the reserved pasta water and stir to combine until you have a creamy consistency. Add more of the reserved water if needed to ensure a creamy consistency. Add the cooked pasta and the cooked shrimp and toss to combine.
  4. Season with salt and pepper and serve immediately.
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36 thoughts on “Goat Cheese and Shrimp Pasta”

  1. This is the first time I’ve ever been on your blog, and I’m greeted by THIS!? I am super excited to see the rest!!! :) I can’t wait to make this pasta!!!

    Reply

  9. I watched ‘Grey’s’ too. I cannot believe who died! I am so sad about it.

    So, when in France, I highly suggest going to see Versailles. It’s amazing! It’s where Maria Antoinette lived and reigned. Enjoy the banquettes, croissants, fresh butter and as many “mom & pop” places as possible. Those are trult the best!

    Reply

  11. A Grey’s loving, goat cheese loving, California girl on your way to France?? OMG…can you be my new best friend? 3 words while in France…Banana Nutella Crepe. I thought I wasn’t ever going to come back home after having one. Have a great trip, I can’t wait to try your recipe!!

    Reply

  15. I have to catch up on all those shows tonight… with a glass of wine and hopefully this pasta! Ya, that would basically make tonight perfect! Have fun on all of your travels…

    Reply

  16. My suggestions for France (I’ve only been to Paris, so they’re all in Paris) are Soupe a l’oignon at Au Pie du Cochon, and Berthillon ice cream (best ice cream in the world) on L’ile de Louis in the heart of Paris. Also go buy some local art at Place du Tertre and eat some Boeuf Bourguinon around the square! Of course, Laduree for macarons… Cafe de la Paix near the Paris Opera house if you’re feeling spendy/luxurious and want some delicious cafe viennoise! you’re going to have a BLAST! eat lots of camembert and pain au chocolat for me!!

    Reply

  18. I will tell you, who cares about food! That Grey’s was incredible and I could not go to sleep afterwards. And Scandal is amazing! Shrimp and Goat cheese sounds good too.

    Reply

  22. You had me at goat cheese! And yes, as we were discussing on twitter, the first 18 minutes had me bawling and bawling. I still don’t know why they killed you-know-who off. Maybe she got another job offer? I’m so annoyed about that. And dumbass you-know-who finally tells her how he feels as she’s dying. UGH!

    Reply

  24. Could you possibly be any cuter (or luckier)? Hope you have a great trip. Be sure to keep us posted on all of your culinary travels! This month’s Bon App has lots of great tips for Paris. Lucky you!

    Reply

  29. Pingback: Thank Goodness for the Long Weekend? | run.live.conquer

  31. I made this last month and it was a huge hit! Of course I had to post about it because it was fabulous, and share it with my legions of adoring fans…okay, maaaaaaaayyyyyyyybe 4 faithful readers. But that’s beside the point. I, of course, linked back to you because I have to give credit where it’s due! Thanks for the recipe and keep ‘em comin’! Cheers!

    Reply

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