If there is one thing that I’ve learned over the years, it’s that good food doesn’t need to be complicated. This dairy-free shrimp pasta, for example, is a classic recipe that’s fresh and flavorful, and easy to season to taste. It depends more on the quality of your ingredients than the recipe itself to impress. It’s simple enough to make on a weeknight, but special enough for a Saturday night feature.
This Dairy-Free Shrimp Pasta Makes it Easy to Enjoy Shellfish Any Night
This recipe was originally shared with us by Patty Villers, back when she wrote for a blog called Fit Fare. We’ve since updated the recipe, and added some details and FAQs.
What Size Shrimp Should I Use?
Personally, I would use whatever shrimp is on sale! In general, larger shrimp (smaller count per pound) will come out more tender. Large or jumbo are Patty’s favorite for this dish, but I often use medium shrimp in pasta because they are easier to eat. Adjust the cook time according to the size to ensure they are cooked through.
Can I Use Fresh Tomatoes?
Definitely! Use about 1 pound of fresh chopped or diced tomatoes.
Can I Use Vegetable Broth instead of Chicken Broth?
Yes, if you are pescetarian or simply don’t have chicken broth on hand, you can use vegetable broth.
How Much Salt Do You Recommend?
I do hate it when recipes don’t list salt amounts, but in this case, it really can be variable. Shrimp definitely vary in how salty they are, and broth is a wild card with sodium. Plus, you might choose to use regular broth, which is higher in salt. Just taste, and if the flavors don’t pop, add salt, a little a time, until they do.
Special Diet Notes: Easy Dairy-Free Shrimp Pasta
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, and soy-free.
- 8 ounces dry spaghetti or other noodles
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 bell pepper, cut in strips
- 1 carrot, diced (optional)
- 2 garlic cloves, diced
- 1 (14-ounce) can diced Roma tomatoes (like Contadina), well-drained
- 1 (14-ounce) can low-sodium chicken broth
- ½ pound peeled deveined large shrimp (can your raw or cooked)
- ½ teaspoon dried basil (or ½ tablespoon fresh minced basil)
- ½ teaspoon dried thyme (or ½ tablespoon fresh minced thyme)
- Salt, to taste
- Black pepper, to taste
- Cook the pasta according to the package directions. Once cooked al dente, drain thoroughly, but do not rinse.
- Heat the olive oil in a 10-inch non-stick frying pan over medium heat. Add the onion, bell pepper, carrot (if using), and garlic, and saute until tender.
- Add the tomatoes and broth, and simmer the mixture for about 10 minutes.
- Add the shrimp, basil, and thyme, and saute just until the shrimp are pink (if raw) or heated through (if cooked), about 4 minutes, depending on the size.
- Season to taste with salt and pepper.
- Add the pasta and toss to coat.