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High Protein Shrimp Burrata Pasta - Creamy, Satisfying, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 ounces high-protein pasta (chickpea, lentil, or protein-enriched wheat pasta)
  • 1 pound raw shrimp, peeled and deveined (medium or large), patted dry
  • 1 tablespoon olive oil
  • 1 tablespoon butter (optional, for flavor and browning)
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1 cup cherry tomatoes, halved (or 1 cup canned diced tomatoes, drained)
  • 1/3 cup dry white wine or low-sodium broth
  • 1 teaspoon lemon zest
  • 1–2 tablespoons fresh lemon juice
  • 1 ball burrata (about 8 ounces), drained and gently torn
  • 1/4 cup freshly grated Parmesan or Pecorino Romano
  • 1/4 cup chopped fresh basil and/or parsley
  • Salt and black pepper, to taste
  • Optional add-ins: baby spinach, roasted red peppers, capers

Method
 

  1. Cook the pasta. Bring a large pot of salted water to a boil. Add the high-protein pasta and cook until just al dente. Reserve about 1 cup of pasta water, then drain.
  2. Season the shrimp. Pat the shrimp dry. Toss with a pinch of salt, black pepper, and half the red pepper flakes. Dry shrimp sear better and don’t steam.
  3. Sear the shrimp. Heat the olive oil and butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until just opaque. Transfer to a plate; do not overcook.
  4. Sauté the aromatics. Reduce heat to medium. Add the sliced garlic to the same skillet. Cook 30–60 seconds until fragrant, then add remaining red pepper flakes.
  5. Build the sauce. Add cherry tomatoes and a pinch of salt. Cook 3–4 minutes until they soften and release juices. Pour in white wine or broth and simmer 2–3 minutes to reduce slightly.
  6. Add lemon and pasta. Stir in lemon zest and juice. Add the drained pasta to the skillet and toss, loosening with reserved pasta water a splash at a time to create a glossy, light sauce.
  7. Fold in shrimp. Return the shrimp to the pan and toss until warmed through. Taste and adjust salt, pepper, and lemon to balance the flavors.
  8. Finish with cheese and herbs. Off the heat, sprinkle in Parmesan and most of the herbs. Toss again until the sauce clings nicely. Add more pasta water if needed to keep it silky.
  9. Top with burrata. Transfer to serving bowls. Gently tear burrata over the hot pasta so the creamy center mingles with the sauce. Finish with remaining herbs, a drizzle of olive oil, and extra pepper.