High-Protein Shrimp Recipes
Lean, fast, and naturally high in protein — shrimp recipes that go from fridge to plate in under 20 minutes.
★ Dinner
DinnerGarlic butter Shrimp Pasta
Garlic butter Shrimp Pasta
Ingredients
- 1 bag Shrimp
- 1 box Angel hair pasta
- 1/2 cup butter
- 1 tbsp minced garlic
- 2 tsp paprika
- to taste salt
- to taste pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Cajun seasoning
- 1 tbsp Parsley
- 1/2 cup Pasta water
- 1/4 cup Parmesan
- 1 tsp Garlic Salt (optional)
Instructions
- 1Peel and devein your shrimp and leave in a seperate bowl. Start boiling your pasta to your desired tenderness. Preheat a large skillet for your shrimp
- 2In the seperate bowl, season your shrimp with salt, pepper, garlic powder, onion powder, paprika, parsley and cajun seasoning. Mix well
- 3In your large skillet melt down 2 tbsp of butter and add minced garlic and sauté until fragrant. Then add shrimp
- 4When the pasta is ready, save half a cup of the pasta water and drain pasta and then add back to the warm pot. Take 2 tbsp of butter add to pasta and mix in until butter is fully melted
- 5Once shrimp are fully cooked add in cooked pasta and pasta water. Mix shrimp in well and top with parmesan to melt. Can also add garlic salt if preferred.
- 6Plate and ready to serve!
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Open in Pepper →Why Shrimp Is the Best Weeknight Protein
Shrimp cooks in three minutes flat. There's no other protein with that combination of speed, leanness, and built-in flavor — and it's almost impossible to dry out if you pull it the second it turns pink.
A pound of shrimp delivers about 100g of protein for under 500 calories. Pair it with rice or pasta and you have a complete dinner that takes less time than ordering delivery.
On Pepper, home cooks return to their favorite high-protein shrimp recipes when ten minutes is all they have and inspiration is nowhere to be found.
Quick Tips
- 1
Buy frozen
Almost all shrimp sold 'fresh' was previously frozen anyway. Buy the bag, thaw what you need.
- 2
Pat dry before searing
Wet shrimp steams instead of browns. A paper towel between you and a great crust.
- 3
Watch the clock, not the color
Shrimp goes from translucent to rubbery in 30 seconds. Two minutes per side is usually plenty.
- 4
Save the shells
Simmer them with garlic and butter for an unreal shrimp stock — base for the next pasta night.
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