Goat Cheese and Shrimp Pasta!! Summer might be officially over but seeing as how it's still 90+ degrees in LA and other places around the states... we're keeping it light today!
This isn't just any pasta. It's a light and creamy goat cheese coated pasta with shrimp, sautéed tomatoes and some broccoli that gets thrown into the food processor so its like a broccoli pesto. It's so good. So good that I made it twice last week for us at home and back in the days of being a private chef, it was on the weekly rotation. 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 thing.
Check out some of my favorite Shrimp Recipes here:
Goat Cheese and Shrimp Pasta
Goat Cheese and Shrimp Pasta!! Summer might be officially over but seeing as how it’s still 90+ degrees in LA and other places around the states… we’re keeping it light today!
Ingredients
- 1 pound spaghetti
- 4 tablespoons olive oil divided
- ½ pound medium shrimp peeled and deveined
- 1 lemon zested and 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
- 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.
- Add 2 tablespoon 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.
- Place the remaining 2 tablespoon of olive oil back into the skillet over medium high heat. Add the onion and tomatoes and sauté for 2-3 minutes until translucent and the tomatoes are slightly cooked.
- Add the garlic and cook for 30 seconds. Add the broccoli and sauté for 2-3 minutes until bright green. Add the goat cheese and ½ 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.
- Season with salt and pepper and serve immediately.
Notes
I went with spaghetti, but any long pasta will do here. And then serve bread on the side to get every last drop!
Nutrition Information
Calories: 510kcal | Carbohydrates: 68g | Protein: 25g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Cholesterol: 72mg | Sodium: 181mg | Potassium: 705mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1001IU | Vitamin C: 107mg | Calcium: 134mg | Iron: 3mg
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Very good late summer pasta. I have some left over that I will pair salmon with on the side tomorrow. Thanks for sharing
OMG!!! This was soooooo delicious!! If you love goat cheese do yourself a favor and make this ASAP! Especially if you have fresh tomatoes from the garden! Even delightful as leftovers!!
This is fantastic........the pix does not make it justice......will make this again and again!!
I love the idea of broccoli pesto. This looks delicious and EASY!!!!
Perfect for an easy but flavorful home cooked meal!
Looks like a great weeknight meal!
You had me at 'creamy goat cheese' And the broccoli pesto sounds so good! Thanks for sharing,
Xo, Elsa
http://cafesocietyxxi.blogspot.de/
Don't miss this gallery tiny Le orangerie
In lower level there us a circular room with a seat in the middle and walls surrounding were painted by Monet so you feel you are in a rowboat at Giverny! Enjoy
Now I know what I'm having for supper tonight!! Love shrimp.
This was amazing! I also added some feta which made it super creamy.
so glad you loved it Lori!!