Creamy Goat Cheese and Shrimp Pasta

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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!

Creamy Goat Cheese and Shrimp Pasta

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:

  1. Avocado Shrimp Tostadas 

  2. Spanish Paella

  3. Summer Corn Risotto with Shrimp

  4. How to Cook Perfect Shrimp Every Time!

  5. Shrimp Scampi with Couscous

  6. Shrimp and Crab Seafood Rolls

  7. Arugula Pesto Pasta with Garlic Shrimp

  8. Avocado Shrimp Quinoa Bowl

  9. Grilled Shrimp with Cilantro Pesto

  10. The Ultimate Garlic Shrimp Scampi

Goat Cheese and Shrimp Pasta

Author: Gaby Dalkin
4.8 from 5 votes
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!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine Italian
Servings 6 people


  • 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


  • 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.


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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  1. 5 stars
    Very good late summer pasta. I have some left over that I will pair salmon with on the side tomorrow. Thanks for sharing

  2. 5 stars
    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!!

  3. 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

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