Easy Cottage Cheese Alfredo with Shrimp
This quick cottage cheese shrimp alfredo comes together in about 20 minutes and tastes just as creamy and comforting as the classic dish. The sauce blends up smooth in seconds, the pasta and shrimp cook fast, and the whole meal uses simple ingredients you likely already have on hand. Perfect for nights when you want something delicious without adding to your burnout.
Servings 4
Calories 579kcal
Equipment
- food processor or blender
Ingredients
- 16 oz. 4% cottage cheese
- ¼ cup Parmesan cheese
- 1 tablespoon arrowroot powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ cup milk
- 12 oz gluten free brown rice pasta
- 1 pound shrimp
- 1 cup frozen peas
Instructions
- Bring water to a boil for the pasta. Be sure to cover the pot to ensure it comes to a boil quicker.
- While water is coming up to a boil, make the sauce by combining cottage cheese, parmesan cheese, arrowroot, salt, garlic powder and milk in a food processor or blender. Blend well until all of the cottage cheese curds are no longer visible.16 oz. 4% cottage cheese, ¼ cup Parmesan cheese, 1 tablespoon arrowroot powder, 1 teaspoon salt, 1 teaspoon garlic powder, ½ cup milk
- Cook pasta according to package instructions, minus 2 minutes.12 oz gluten free brown rice pasta
- Cook shrimp over medium heat 2-3 minutes per side in a large skillet while pasta is cooking. Take off heat immediately once done.1 pound shrimp
- Right before draining pasta, reserve ½ - 1 cup of pasta water and pour in peas. Drain immediately and return pasta to the pot. Pour in the alfredo sauce to the pasta and cook over medium heat until the sauce starts to thicken.1 cup frozen peas
- Add the reserved pasta water, starting with 1/4 cup and adding more as needed (1-2 tablespoons at a time). Stir well after adding to evaluate the sauce consistency. Once the right consistency is found, add in the shrimp and serve hot.
Notes
- Cook the pasta slightly under. Boil the pasta about 2 minutes less than the package recommends. It finishes cooking in the sauce, which helps it absorb flavor without getting mushy. This step makes a big difference in texture.
- Reserve pasta water: Grab at least ½ cup (I usually get 1 cup) of the pasta water before draining. This starchy water is essential for loosening the sauce and helping it cling to the noodles.
- When using gluten free pasta: Gluten free pasta sticks together quickly once drained. Have the sauce ready so you can toss everything together immediately.
- Add peas to the pasta water to defrost: Add the frozen peas right before draining the pasta or they can get overcooked. They warm through as you cook the sauce.
- If using frozen pre-cooked shrimp: Simply defrost the shrimp and stir it into the warm pasta and sauce. No skillet needed.
Nutrition
Calories: 579kcal | Carbohydrates: 79g | Protein: 46g | Fat: 9g | Fiber: 8g | Sugar: 7g
