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One-Pan Creamy Garlic Parmesan Cavatappi with Shrimp (Lightened-Up & High-Protein)

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Servings: 4
Calories: 450kcal

Ingredients

  • 1 lb Large Shrimp
  • 1-2 tbsp olive oil
  • 1/2 tsp each paprika salt, pepper, garlic powder
  • 8 oz Cavatappi pasta I used chickpea pasta for higher protein
  • 4 cups chicken bone broth I used real broth, not concentrate, as it adds more protein as the protein absorbs the extra 20-30 grams of protein from the broth
  • 2 garlic cloves minced

Sauce

  • 1 tbsp butter
  • 5 garlic cloves minced
  • 1 cup 2% milk
  • 1/2 cup fresh grated parmesan
  • 1/4 tsp black pepper
  • 3 tbsp greek yogurt for more creaminess

For serving

  • Fresh parsley chopped
  • More parmesan
  • Roasted red pepper flakes for an optional kick

Instructions

  • Heat large skillet with olive oil
  • Pat your shrimp dry and season with salt, pepper, paprika, and garlic powder
  • Cook over heated skillet for 2-3 minutes per side, remove from pan, and set aside
  • In the same pan add 2 minced garlic cloves and stir in remaining oil, then add in bone broth and pasta
  • Simmer uncovered over med-high heat until pasta is al dente (2 minutes less than your boxed pasta calls for), stirring regularly
  • Then add in butter and remaining 5 minced garlic cloves and stir until fragrant
  • Add milk, parmesan cheese, and pepper, and simmer 2 minutes until it starts to thicken
  • If it looks like there's still a lot of liquid left, remove from heat and allow to sit 3 minutes to thicken naturally
  • Stir and remove from heat completely
  • Now you can stir in your greek yogurt for even more creaminess
  • Add shrimp and coat well
  • Serve with fresh parsley, a squeeze of fresh lemon, and freshly grated parmesan. Optionally, add some red pepper flakes for a little kick
  • Store leftovers in an airtight container

Nutrition

Calories: 450kcal | Carbohydrates: 35g | Protein: 45g | Fat: 14g | Fiber: 6g