This one is for all the Shark Week lovers out there! I was inspired to make this Shark Bait Shrimp Pasta with a lobster-based sauce as I had some leftover lobster bisque from Cousins Maine Lobster in my fridge. Check out the second link for the story of how I first found out about the awesome food truck along with more on my inspiration for this recipe. Perfect for date nights in too!
Shark Bait Shrimp Pasta
Ingredients
Protein & Pasta Ingredients:
- 13 oz Package of flash frozen tail-on shrimp (Uncooked)
- 2 ½ tbsp Olive oil
- 1 ½ tbsp Non-dairy butter We love the Country Crock plant butter or Monty's cultured cashew butter logs!
- 8 oz Bronze cut linguine Feel free to use a higher protein pasta or GF pasta as well!*
- ½ package VioLife Parmesan cheese (Grated). You could also use Pecorino Romano or Manchego cheese (both sheep's cheeses) instead.
- 2 Garlic gloves Finely chopped
- 1 Lemon Juiced
- 1 ½ cup Lobster bisque This is for the sauce in the dish. Please see notes for a non-dairy recipe and another alternative!
- 1 ½ tsp Dried or fresh basil Minced (if fresh)
Veggies:
- 1 Lemon Juiced
- 1 ½ tsp Dried or fresh basil Minced (if fresh)
- 2 Garlic gloves Finely chopped
- 1 ½ tsp Black pepper Freshly ground
- 1 ½ tsp Salt
- 2 ½ tbsp Olive Oil (2-3 circles around the pan)
- 10 oz package of Baby Bella mushrooms
- 1 Small-Medium bunch of asparagus
Instructions
- Start by prepping all your ingredients! Rinse your asparagus and mushrooms, removing the stumpy ends from the mushroom caps. Chop the asparagus into 1 inch pieces, and the mushrooms into quarters or smaller pieces to keep the sizes about the same. Chop up your garlic for the shrimp and veggies, separating into two piles.
- Defrost shrimp in warm water for 5-10 mins and husk, removing the tails and shells (unless using pre-peeled variety). Wash in cold water and place in a bowl in the fridge until we need to cook it.
- In a large saute pan, add in 2-3 circles of olive oil around the pan, adding in garlic and basil before the veggies to perfume the oil, about 2-3 mins on medium heat. Add the asparagus and mushrooms, season with salt and pepper to taste, and saute about 10-15 mins until mushrooms are soft and the asparagus is al dente. Once veggies are cooked, transfer to a heat-safe bowl and cover with foil.
- While this is going on, cook the pasta according to the package directions in water, adding a little salt after it comes to a boil to keep the pasta from sticking together. Reserve 1 cup of pasta water for the sauce later.
- In the same pan you cooked the veggies in, add another 2-3 circles of olive oil, the butter (should be a 1-1 ratio of butter to olive oil), remaining garlic and basil, and let saute for about 2-3 minutes.
- Add shrimp to the butter and oil mixture in the pan, cooking for no more than 5-10 minutes (shrimp cooks really quickly), or until the shrimp have shrunk in size and turned pink all over, with no gray color remaining.
- Add the lobster bisque sauce and cheese to shrimp to combine, stirring for a few minutes to warm and coat the shrimp.
- Add the pasta and 1/2 to 1 cup of pasta water (if needed), gently folding/tossing to coat, and combine with veggies. Transfer to meal prep Tupperware and enjoy!
Notes
- *For the lobster bisque portion, try this recipe from Lexi's Clean Kitchen!
- If you wanted the sauce to be more like a scampi instead, you could add more olive oil, white wine, and lemon juice with the shrimp, and it would be delicious!
- Shrimp should be eaten within the first 2-4 days after cooking, so this should stay good for about 4-5 days in the fridge. The sooner you eat this, the better!
