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1. Bring a large pot of salted water to a boil and add the whole-grain pasta, cooking until al dente according to package directions.
12 oz whole-grain pasta,
1.5 tsp salt
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2. Before draining, reserve some of the hot cooking water, then drain the pasta and set it aside.
12 oz whole-grain pasta
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3. While the pasta cooks, add the cottage cheese, grated Parmesan cheese, chicken broth, lemon zest, half of the black pepper, and a pinch of salt to a blender and blend until completely smooth and creamy, then set aside.
2 cup cottage cheese (2% or low-fat),
0.8 cup Parmesan cheese, finely grated,
0.8 cup chicken broth (or pasta water),
1 tsp lemon zest,
1.5 tsp salt,
0.4 tsp black pepper
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4. Pat the shrimp dry with paper towels, then season them with the Italian seasoning, a pinch of salt, and some black pepper.
1 lb shrimp, peeled and deveined,
1 tsp Italian seasoning,
1.5 tsp salt,
0.8 tsp black pepper
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5. Heat the olive oil and butter in a large skillet over medium-high heat until hot, then add the shrimp in a single layer and cook, turning once, until just opaque and lightly golden on the edges.
1 lb shrimp, peeled and deveined,
2 tbsp olive oil,
1 tbsp unsalted butter
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6. Add the minced garlic and crushed red pepper flakes to the skillet with the shrimp and cook, stirring constantly, just until the garlic is fragrant, then remove the shrimp from the skillet and set aside, leaving the aromatics and any juices in the pan.
4 clove garlic cloves,
0.2 tsp crushed red pepper flakes
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7. Reduce the heat to low, pour the blended cottage cheese sauce into the skillet, and warm it gently, stirring, until it is hot and slightly thickened but not boiling.
2 cup cottage cheese (2% or low-fat),
0.8 cup Parmesan cheese, finely grated,
0.8 cup chicken broth (or pasta water),
1 tsp lemon zest
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8. Add the drained pasta to the skillet and toss it well in the sauce, loosening with a splash of the reserved pasta water if needed until the pasta is evenly coated and silky.
12 oz whole-grain pasta,
0.8 cup chicken broth (or pasta water)
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9. Return the cooked shrimp and garlic to the skillet, add the lemon juice, and toss everything together just until the shrimp are reheated, then adjust the seasoning with additional salt and black pepper to taste.
1 lb shrimp, peeled and deveined,
4 clove garlic cloves,
1 tbsp lemon juice,
1.5 tsp salt,
0.8 tsp black pepper
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10. Serve the pasta hot, topped with chopped fresh parsley and extra grated Parmesan cheese as a garnish.
0.2 cup fresh parsley, chopped (garnish),
0.2 cup grated Parmesan (garnish)
By andre