Monthly Recipes

Creamy Shrimp Bruschetta Pasta

September 2018
Category: Main Course  

Serves 4
  • 1 lb. angel hair pasta
  • 2 tbsp. avocado oil, divided
  • 1 lb. medium shrimp, peeled and deveined
  • 1 tsp. Italian seasoning
  • Freshly ground black pepper
  • 3 cloves garlic, minced
  • 2 cups cherry tomatoes
  • 1/4 c. heavy cream (or coconut milk)
  • 1/4 c. freshly grated Parmesan, plus more for garnish
  • Fresh basil, for garnish


Cook pasta according to directions. If using squash, peel into ribbbons and roast at 425 for approximately 5 minutes stirring often until tender. If using zucchini I prefer to leave my noodles raw and let the heat of the sauce to the work for me. 

In a large skillet over medium-high heat, add 1 tablespoon oil. Add shrimp and season with Italian seasoning, salt, and pepper. Cook until pink but NOT fully cooked through, 1 minute per side, then set aside.

To skillet, add remaining oil. Add garlic and cook until fragrant, 1 minute. Add tomatoes and cook 2 minutes more, then stir in heavy cream and Parmesan. Let simmer, 2 minutes. Add back in shrimp, cook another 1-2 minutes until cooked through (if using zucchin noodles add in now).

Toss with pasta and garnish with basil and more parmesan if desired

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