Ingredients
Scale
- 1.5 lbs Large shrimp, peeled and deveined
- 1 cup Low-fat cottage cheese
- 3 cloves Garlic, minced
- 1 tablespoon Olive oil
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Red pepper flakes
- 2 cups Fresh baby spinach
- 1 tablespoon Lemon juice
- 1/4 cup Grated Parmesan cheese
- Salt and black pepper to taste
- Optional: Zucchini noodles or cauliflower rice for serving
Instructions
- Step 1: Preparation: Start by preparing your creamy base. Place the cottage cheese in a blender or food processor and pulse until it is completely smooth and liquid. This step is crucial to ensure your sauce does not have a grainy texture. Pat the shrimp dry with paper towels and season them lightly with salt, pepper, and smoked paprika. If you are using zucchini noodles, spiralize them now and set them aside.
- Step 2: Cooking: Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer. Sear the shrimp for about 2 minutes per side until they turn pink and opaque. Once cooked, remove the shrimp from the pan and set them aside on a plate. In the same skillet, lower the heat to medium and add the minced garlic and red pepper flakes. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
- Step 3: Plating: Reduce the heat to low. Pour the blended cottage cheese into the skillet and add the Parmesan cheese and lemon juice. Stir constantly until the sauce is warmed through and the cheese has melted—do not let it boil, or the cottage cheese may curdle. Add the fresh spinach and stir until it wilts. Return the shrimp to the pan and toss everything together to coat. Serve immediately over zucchini noodles or divide into meal prep containers for the week.
- Cook Time: 25 minutes