Print Recipe

Lemon Basil Shrimp with Green Garden Velvet Pasta

A silky, vibrant pasta featuring zucchini, spinach, basil, homemade cottage cheese, and juicy lemon-garlic shrimp.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: cottage cheese, green goddess, pasta

Ingredients

Green Garden Velvet Sauce

  • 2 medium zucchini diced
  • 1 small shallot sliced
  • 3 garlic cloves minced
  • 1 tsp olive oil
  • ½ cup chicken or vegetable broth
  • 2 cups baby spinach
  • 3/4 cup fresh basil leaves reserve a few for the blender
  • ¾ cup homemade whole milk cottage cheese or mascapone
  • 2 tbsp grated Parmesan
  • 1 tbsp nutritional yeast
  • Zest of 1 lemon
  • 1 tbsp fresh lemon juice
  • Salt and freshly cracked black pepper to taste

Shrimp

  • 1 lb large shrimp peeled and deveined
  • 1 tsp olive oil
  • 2 cloves garlic minced
  • Salt and pepper
  • Squeeze of fresh lemon juice
  • Pinch of red pepper flakes optional

Pasta

  • 8 oz dry pasta 2 oz per serving

Instructions

  • Cook the pasta in well-salted water until al dente. Reserve 1 cup of pasta water before draining.
  • Heat 1 tsp olive oil over medium heat. Sauté the shallot for 2–3 minutes. Add the garlic and cook for 30 seconds.
  • Add the zucchini and cook 8–10 minutes until tender but not browned.
  • Pour in the broth. Add the spinach and most of the basil. Cook just until wilted.
  • Transfer the vegetables to a blender. Add the reserved fresh basil, cottage cheese, Parmesan, nutritional yeast, lemon zest, and lemon juice. Blend 2–3 minutes until silky smooth.
  • Pat the shrimp dry and season with salt and pepper. Heat 1 tsp olive oil over medium-high heat and cook the shrimp 1½–2 minutes per side. Add the garlic during the last 30 seconds and finish with a squeeze of lemon.
  • Return the sauce to a skillet over low heat. Toss with the pasta, adding reserved pasta water until glossy and creamy.
  • Plate the pasta and top with the shrimp. Finish with fresh basil, lemon zest, cracked black pepper, and a light sprinkle of Parmesan.

Notes

• Keep the zucchini bright green by avoiding browning.
• Blend thoroughly for the signature velvet texture.
• Reserve a little fresh basil for the blender to preserve its fresh aroma.
• Finish wih pasta water for the perfect consistency.
Scroll to Top