Pasta with Shrimp, Brussels Sprouts, & Wine Sauce

Delicious pasta with shrimp, Brussels sprouts, and creamy wine sauce seems like a splurge but it’s surprisingly good for you. 

You’ll love this linguine with shrimp and Brussels sprouts. The flavorful creamy wine sauce is enhanced with bits of pancetta, lemon zest, garlic and shallot, and you can feel good knowing that it’s relatively low in calories and carbs compared to creamy Alfredo pasta.

Love creamy pasta? So do I! Unfortunately, a two cup serving of pasta Alfredo tops 1000 calories! Ouch. But take heart! With just a little half & half and white wine, your Alfredo cravings will be satisfied, for less than 600 calories per serving. 

And a lot fewer carbs, because Brussels sprouts essentially replace half the pasta. Bonus! You’ll enjoy all the many health benefits of Brussels sprouts and never miss the extra pasta. Tender flavorful shrimp provide plenty of low fat protein and nutrition as well.

About this pasta with shrimp & Brussels sprouts

This pasta dish would be at home on weekday menus or at an elegant dinner party. It’s not difficult to make!

First of all, get the pasta cooking. You’ll only need 8 ounces of pasta. Linguine is great but choose whatever you like. Whole wheat or gluten-free is great, if you prefer. Remember to reserve a half cup of cooking water before you drain the pasta.

Don’t you just love frozen shrimp? It’s so convenient, hanging out in your freezer until you need it. Thaw it under running water for a few minutes and it’s ready to cook. And it cooks up so quickly! Just a brief stint in a hot skillet is all it needs. 

Diced pancetta adds plenty of flavor to this pasta dish. Begin by briefly browning the pancetta in a large skillet. Remove the pancetta to drain on a paper towel lined plate and add the shrimp. Sear it briefly — it will only take a few minutes. Remove the shrimp and set aside.

Now add a little oil, four cups of sliced Brussels sprouts, and shallots to the pan. Stir fry until the sprouts are tender crisp; add the garlic and cook just a bit more. Deglaze the pan with white wine, cooking until most of the wine has evaporated. It will only take a minute or so. Wine adds a lot of flavor but the all alcohol is cooked off. 

Back into the pan go the shrimp, along with a half cup of half-and-half, red pepper flakes for a little zing, and lemon zest. Add cooked pasta and stir everything together. Loosen the sauce up with a little of the reserved pasta water.

It’s ready! Distribute the pasta evenly between four plates or pasta bowls, sprinkle with pancetta and freshly chopped parsley, add a squeeze of lemon juice, and serve. Yum, yum, yum!

Wondering what to serve with this pasta?

Well, of course, a glass of white wine. The bottle is already open. Chardonnay, Gewürtztraminer, or Sauvignon Blanc are great choices. Warm bread with dipping oil, a simple green salad with white wine vinaigrette, or a fresh citrus salad would all be lovely. 

What’s in this recipe?

• Linguine, Regular or Whole Wheat – But of course, you can use any type of pasta you’d like.
• Diced Pancetta – Bacon will also work!
• Shrimp – Make sure it’s thawed, peeled, deveined, and the tails are removed.
• Brussels Sprouts – To make them sort of mimic the texture of the pasta, you’ll want to shave, shred, or thinly slice these. You can use the slicer attachment on your food processor if you want!
• Shallot – Onion will work in a pinch, but the mild flavor of shallot complements the other delicate flavors in this pasta.
• Garlic – Omit or increase according to taste.
• White Wine – Or, if you wish to leave this out, substitute with chicken or vegetable broth.
• Half & Half – Feeling in the mood for something more decadent? Use heavy cream. Want something lighter? Just add some of the pasta water.
• Red Pepper Flakes – These add the perfect dash of heat, but you may leave them out if they’re not your thing.
• Lemon Zest, and lemon wedges for serving – The brightness the lemon adds really brings out all the other flavors in this recipe.
• Chopped Fresh Parsley – Parsley also adds a pop of freshness that really takes this recipe to the next level.

FAQ

How to make this your own

• Substitute scallops or very thinly sliced boneless skinless chicken breasts for the shrimp.
• Replace the pancetta with chopped bacon, or omit it. Use an additional tablespoon of oil to sauté the shrimp.
• Use a different pasta of your choice, whole wheat or gluten-free are fine, too.
• Instead of Brussels sprouts, try chopped spinach or baby kale.
• Increase or decrease the garlic, as you like. Same with the red pepper flakes.
• Stir in a chopped tomato with the wine.
• Omit the half & half, if you like, and add a bit more of the reserved pasta water to thin the sauce.

Storage and Reheating Tips

Creamy shrimp and Brussels sprouts pasta is definitely best eaten immediately. If you do have leftovers, cover them well, and refrigerate for up to two days.

Reheat gently in the microwave or on the stove in a sauce pan. You will probably need to add a little chicken broth or half & half to moisten the pasta.

Creamy, not criminal!

Looking for more creamy pasta recipes that won’t break the calorie bank? Try:

• Easy Chicken Alfredo with Broccoli — one pan, and healthy
• Healthy Shrimp Alfredo with Carrot Noodles
• Skinny Alfredo Sauce made with Cauliflower
• Creamy Chicken Spaghetti
• One Pan Rigatoni with Creamy Red Wine Tomato Sauce
• Instant Pot Bolognese Recipe