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Protein Shrimp Pasta Recipe

Emily Carter
This vegan protein shrimp pasta delivers creamy comfort, high protein, and weeknight confidence without animal ingredients.It satisfies cravings, fuels workouts, and refuses bland behavior.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Calories 460 kcal

Ingredients
  

  • Protein pasta lentil or chickpea, dry: 180 g
  • Vegan shrimp soy or pea protein based: 240 g
  • Olive oil: 2 tbsp
  • Onion finely sliced: ½ cup
  • Garlic minced: 1 tsp
  • Cherry tomatoes halved: 1 cup
  • Unsweetened plant milk: ¾ cup
  • Nutritional yeast: 2 tbsp
  • Black pepper: ½ tsp
  • Salt: ¾ tsp
  • Dried oregano: 1 tsp
  • Chili flakes optional: ¼ tsp
  • Lemon juice: 1 tbsp
  • Fresh parsley or basil chopped: 2 tbsp

Instructions
 

  • Boil pasta in salted water until al dente; drain and set aside.
  • Heat olive oil in a pan over medium heat.
  • Add onion and sauté 3 minutes until soft.
  • Add garlic and cook 30 seconds until fragrant.
  • Add vegan shrimp using 240 g; cook 4–5 minutes until heated and lightly crisp.
  • Add cherry tomatoes and cook 2 minutes.
  • Lower heat; pour in plant milk.
  • Stir in nutritional yeast, oregano, salt, and pepper.
  • Simmer 3–4 minutes until slightly thick.
  • Add cooked pasta and toss to coat evenly.
  • Finish with lemon juice and chili flakes, if using.
  • Garnish with fresh herbs and serve warm.

Notes

Nutritional Values (Per Serving)

  • Calories: 460 kcal
  • Total Fat: 13 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 48 g
  • Fiber: 8 g
  • Protein: 32 g

Vitamins & Minerals (Per Serving %)

  • Vitamin B12: 40%
  • Iron: 28%
  • Magnesium: 24%
  • Zinc: 22%
  • Phosphorus: 30%

Additional Notes / Tips to Enhance the Flavor

Add capers for sass.
Swap basil with parsley if moods shift.
Meal-prep friendly and reheats without drama.