lemon parmesan shrimp pasta

Lemony, cheesy pasta with shrimp…and you’ll never guess the secret ingredient that makes this pasta extra creamy. Cottage cheese!

This might be my new favorite pasta recipe! The lemon flavors make it fresh, but the blended cottage cheese and parmesan make it rich and creamy. It’s packed with flavor and perfect for the summertime, especially with the addition of shrimp!

Serves 6, MACROS: 38g P / 10g F / 40g C

Ingredients:

8 oz protein pasta, cooked al dente according to package instructions
1 tbsp salted butter
1/2 tbsp flour
1 tsp garlic powder
1 tsp lemon pepper seasoning
salt to taste
1/3 cup water
juice of 1/2 a lemon
1 cup low fat cottage cheese, blended
1/3 cup grated parmesan
2 cups spinach
12 oz shrimp, cooked
more grated parmesan for topping, optional

Directions:

Prepare you pasta according to directions. Blend cottage cheese until smooth and set aside. Add butter to a large pan over medium heat. Once melted add the flour. Let cook for 1 minute, and then add garlic powder, lemon pepper seasoning and salt. Let cook for 30-40 seconds, stirring frequently.
Whisk in the water and lemon juice. Let simmer for 1 minute.
Whisk in the blended cottage cheese, let it thicken, stirring occasionally. Stir in the grated parmesan and mix until smooth.
Add the spinach. Once the spinach is almost wilted mix in the cooked shrimp and cooked pasta.
Make sure everything is coated evenly with the sauce and let it all heat for a few minutes.
Serve with more grated parmesan if desired, and enjoy!