28+ Quick Dairy-Free Shrimp Pasta Recipes You’ll Want to Try Today

Looking for a satisfying yet dairy-free meal that doesn’t compromise on flavor?

You’re in luck! Shrimp pasta is a classic dish loved by many for its versatility and rich taste.

But if you’re avoiding dairy, you don’t have to miss out. We’ve gathered 28 incredible dairy-free shrimp pasta recipes that will leave you craving more.

Whether you prefer a creamy coconut milk base or a zesty lemon-garlic sauce, there’s a recipe here for every taste.

So, let’s dive into the world of shrimp pasta with a dairy-free twist and discover new favorites that will fit perfectly into your healthy, flavorful meals.

28+ Quick Dairy-Free Shrimp Pasta Recipes You’ll Want to Try Today

These 28+ dairy-free shrimp pasta recipes are proof that you can enjoy delicious, indulgent meals without any dairy.

From light, refreshing pasta dishes to rich, creamy alternatives made with plant-based ingredients, each recipe brings a unique spin on a classic favorite.

Whether you’re cooking for a special occasion or a weeknight dinner, these recipes are perfect for satisfying your cravings while keeping things dairy-free.

So, grab your favorite pasta, fresh shrimp, and get ready to enjoy some of the best dairy-free dishes you’ve ever tasted!

Creamy Dairy-Free Shrimp Pasta with Garlic and Lemon

This creamy dairy-free shrimp pasta brings together succulent shrimp, a zesty garlic-lemon sauce, and gluten-free pasta to create a satisfying and flavorful dish. It’s made with coconut cream for a rich texture without the dairy. Perfect for a cozy dinner, this dish is light yet indulgent, bursting with vibrant flavors and topped with fresh herbs.

Ingredients:

• 8 oz gluten-free pasta (like spaghetti or linguine)
• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup coconut cream
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped for garnish
• 1 tbsp fresh basil, chopped (optional)

Instructions:

1. Cook the pasta according to the package directions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp from the skillet and set aside.
3. In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant.
4. Pour in the coconut cream, lemon zest, and lemon juice. Stir and let it simmer for about 3-4 minutes until the sauce thickens slightly.
5. Season with salt and pepper to taste.
6. Add the cooked pasta and shrimp to the skillet, tossing gently to combine.
7. Garnish with fresh parsley and basil before serving.

This creamy shrimp pasta offers a delightful balance of richness and tang, with the coconut cream providing a luscious base for the bold garlic-lemon flavor. It’s a perfect option for those avoiding dairy without compromising on taste. The dish is quick to prepare and makes for an impressive, yet easy-to-make weeknight meal. Serve it with a side of sautéed vegetables or a simple salad for a complete, satisfying meal.

Spicy Tomato Shrimp Pasta with Avocado

For those who love a bit of heat, this spicy tomato shrimp pasta with creamy avocado is the perfect combination. The sauce is packed with fresh tomatoes, chili flakes, and garlic, creating a spicy and zesty base that perfectly complements the tender shrimp. The addition of creamy avocado balances the spiciness and adds a fresh, velvety texture.

Ingredients:

• 8 oz pasta (use your preferred dairy-free pasta)
• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 can (14.5 oz) diced tomatoes
• 2 cloves garlic, minced
• 1 tsp chili flakes (adjust to your spice preference)
• 1 tbsp tomato paste
• 1/2 tsp smoked paprika
• 1 ripe avocado, sliced
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish
• 1 tbsp lime juice

Instructions:

1. Cook the pasta according to package instructions, drain, and set aside.
2. Heat olive oil in a skillet over medium heat. Add the shrimp and cook until pink, about 2-3 minutes per side. Remove the shrimp and set aside.
3. In the same skillet, add the minced garlic and sauté for 1-2 minutes.
4. Stir in the diced tomatoes, tomato paste, chili flakes, and smoked paprika. Let the sauce simmer for 5-7 minutes, allowing the flavors to meld together.
5. Season with salt and pepper.
6. Toss the cooked pasta and shrimp into the sauce, stirring to combine.
7. Serve the pasta topped with sliced avocado and a squeeze of lime juice. Garnish with fresh cilantro.

This spicy tomato shrimp pasta with avocado is the ideal dish for anyone who loves bold, punchy flavors. The spiciness of the chili flakes and smoky paprika is beautifully balanced by the creamy, cooling avocado, creating a satisfying contrast. This dish is simple to make yet bursting with flavor, making it an excellent weeknight meal that will keep everyone coming back for more. You can also adjust the spice level to your preference, ensuring the dish is perfect for your taste.

Pesto Shrimp Pasta with Spinach and Sun-Dried Tomatoes

This pesto shrimp pasta combines the freshness of basil pesto with the richness of shrimp and the earthiness of spinach and sun-dried tomatoes. It’s a bright, flavorful, and hearty dish that’s both satisfying and nourishing. The creamy texture of the pesto sauce, combined with the shrimp and veggies, creates a delightful harmony of flavors. This recipe is also dairy-free, allowing you to enjoy a guilt-free indulgence.

Ingredients:

• 8 oz gluten-free pasta (penne or fusilli work well)
• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/2 cup fresh spinach, chopped
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup dairy-free pesto (store-bought or homemade)
• Salt and pepper to taste
• Pine nuts, toasted for garnish (optional)
• Fresh basil leaves, chopped for garnish

Instructions:

1. Cook the pasta according to the package instructions, drain, and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for about 2-3 minutes per side until fully cooked. Remove the shrimp and set aside.
3. In the same skillet, add chopped spinach and sun-dried tomatoes. Sauté for 2-3 minutes until the spinach wilts.
4. Stir in the dairy-free pesto, mixing everything together. If the sauce is too thick, add a splash of pasta water to loosen it up.
5. Add the cooked pasta and shrimp to the skillet, tossing to combine.
6. Season with salt and pepper to taste.
7. Garnish with toasted pine nuts and fresh basil before serving.

This pesto shrimp pasta is a beautifully balanced dish that captures the essence of fresh, aromatic flavors. The combination of the rich, herby pesto, sweet sun-dried tomatoes, and tender shrimp makes for an irresistible meal. It’s a great option for anyone looking to enjoy a dairy-free pasta dish without sacrificing taste. The spinach adds a touch of greenery and boosts the nutritional profile, making this dish as nourishing as it is delicious. Ideal for a quick weeknight dinner or a special occasion, this recipe will impress everyone at the table

Zesty Shrimp Pasta with Cucumber and Mint

This refreshing and zesty shrimp pasta features the perfect balance of tangy lemon, cooling cucumber, and fragrant mint. The shrimp is sautéed until perfectly tender, while the pasta is tossed in a light lemon dressing, topped with fresh cucumber and mint for a burst of freshness. This dairy-free dish is vibrant, light, and ideal for a summer meal or a lighter dinner option.

Ingredients:

• 8 oz gluten-free pasta (such as spaghetti or fusilli)
• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 lemon, zested and juiced
• 1 cucumber, thinly sliced
• 2 tbsp fresh mint, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh dill or parsley, for garnish (optional)

Instructions:

1. Cook the pasta according to the package instructions. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp and set aside.
3. In a large bowl, combine the cooked pasta with lemon juice, lemon zest, and olive oil. Toss well to coat.
4. Add the sliced cucumber and chopped mint to the pasta, tossing gently.
5. Return the shrimp to the pasta and toss to combine.
6. Season with salt and pepper to taste.
7. Garnish with fresh dill or parsley if desired.

This zesty shrimp pasta is perfect for a light and refreshing meal, especially during warmer months. The crisp cucumber and bright mint provide a unique contrast to the warm shrimp and pasta, while the lemony dressing ties everything together. It’s an easy-to-make, dairy-free option that’s bursting with flavor and ideal for anyone looking for a dish that feels both fresh and satisfying.

Shrimp and Asparagus Pasta with Tomato-Basil Sauce

This shrimp and asparagus pasta in a tangy tomato-basil sauce is a satisfying, dairy-free dish filled with fresh vegetables and succulent shrimp. The light tomato-basil sauce is the star of the dish, bringing an aromatic touch that complements the shrimp and asparagus perfectly. It’s a quick and easy recipe that delivers on flavor while being completely dairy-free.

Ingredients:

• 8 oz pasta (gluten-free if preferred)
• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 tbsp olive oil
• 1 can (14.5 oz) crushed tomatoes
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional for spice)
• Salt and pepper to taste
• Fresh basil, chopped for garnish

Instructions:

1. Cook the pasta according to package instructions, drain, and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the shrimp and cook until pink, about 2-3 minutes per side. Remove the shrimp and set aside.
3. In the same skillet, add the asparagus and sauté for 3-4 minutes until tender but still crisp.
4. Add the minced garlic and cook for another minute until fragrant.
5. Stir in the crushed tomatoes, dried basil, red pepper flakes (if using), and season with salt and pepper. Let the sauce simmer for 5-7 minutes.
6. Add the shrimp back into the skillet and cook for an additional 2-3 minutes.
7. Toss the cooked pasta into the sauce, mixing everything together.
8. Garnish with fresh basil before serving.

This shrimp and asparagus pasta with tomato-basil sauce is a vibrant, well-rounded dish that offers a delightful combination of flavors. The tangy, herb-infused tomato sauce pairs beautifully with the succulent shrimp and crisp asparagus, creating a dish that’s both comforting and light. It’s a great option for a quick weeknight dinner, and the addition of fresh basil adds a touch of freshness that elevates the overall flavor.

Shrimp Scampi with Cauliflower Pasta

This dairy-free shrimp scampi swaps traditional pasta for cauliflower-based pasta, making it a lighter yet just as flavorful option. With garlicky shrimp cooked in a simple lemon and white wine sauce, this dish brings all the classic flavors of shrimp scampi in a healthier, gluten-free version. The cauliflower pasta adds an extra boost of vegetables without compromising on taste.

Ingredients:

• 8 oz cauliflower pasta (or other gluten-free pasta)
• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 cup dry white wine (or vegetable broth for a non-alcoholic version)
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Cook the cauliflower pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp and set aside.
3. In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the white wine and lemon juice, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 2-3 minutes to reduce slightly.
5. Stir in the lemon zest, parsley, and season with salt and pepper to taste.
6. Add the cooked pasta and shrimp back into the skillet, tossing gently to combine and heat through.
7. Serve with additional fresh parsley and lemon wedges.

This shrimp scampi with cauliflower pasta is a lightened-up, dairy-free take on the classic shrimp scampi. The cauliflower pasta provides a wonderful vegetable-based alternative that still holds up to the garlicky, lemony shrimp and sauce. The white wine and lemon juice combine to create a tangy, flavorful sauce that perfectly complements the shrimp. This dish is ideal for anyone looking for a healthier yet indulgent pasta option.

Shrimp and Broccoli Pasta with Tahini Sauce

This shrimp and broccoli pasta in a creamy tahini sauce is a comforting yet nutritious dairy-free dish. The tahini provides a rich, nutty flavor that pairs perfectly with the shrimp and roasted broccoli. It’s an easy-to-make recipe that’s high in protein, and the broccoli adds a fresh, crunchy contrast to the creamy sauce.

Ingredients:

• 8 oz pasta (gluten-free if preferred)
• 1 lb shrimp, peeled and deveined
• 1 head broccoli, cut into florets
• 2 tbsp olive oil
• 3 tbsp tahini
• 1 tbsp lemon juice
• 1/2 cup water (more if needed to thin the sauce)
• 2 cloves garlic, minced
• Salt and pepper to taste
• Red pepper flakes for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the broccoli florets with 1 tbsp olive oil, salt, and pepper, and roast for 15-20 minutes until tender.
2. Cook the pasta according to the package instructions. Drain and set aside.
3. While the pasta is cooking, heat the remaining olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove and set aside.
4. In a small bowl, whisk together tahini, lemon juice, water, garlic, salt, and pepper until smooth. Add more water if needed to achieve a creamy consistency.
5. In a large bowl, toss the cooked pasta, roasted broccoli, shrimp, and tahini sauce together until everything is evenly coated.
6. Garnish with red pepper flakes if desired.
   This shrimp and broccoli pasta with tahini sauce is a unique and flavorful dish that’s rich and satisfying without the need for dairy. The creamy tahini sauce adds a subtle nutty depth, and the roasted broccoli brings a delightful crunch and freshness. This dish is perfect for anyone looking for a nourishing, dairy-free dinner that’s easy to make and full of flavor.

Coconut-Curry Shrimp Pasta

This coconut-curry shrimp pasta combines the tropical richness of coconut milk with the aromatic heat of curry. The shrimp is cooked in a flavorful curry sauce that’s creamy yet light, paired with gluten-free pasta for a unique and satisfying dish. It’s a great option for those looking for something different while maintaining a dairy-free, vibrant meal.

Ingredients:

• 8 oz gluten-free pasta
• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 can (14 oz) coconut milk
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp ginger powder
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish

Instructions:

1. Cook the pasta according to the package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the shrimp and cook until pink, about 2-3 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add garlic and sauté for 1-2 minutes.
4. Pour in the coconut milk, curry powder, turmeric, ginger powder, salt, and pepper. Stir well and let the sauce simmer for 5-7 minutes.
5. Add the shrimp back into the skillet, stirring to coat them with the sauce.
6. Toss the cooked pasta into the sauce and stir to combine.:
   The coconut-curry shrimp pasta is a flavorful, dairy-free dish that brings the warmth of curry and the creaminess of coconut milk together in perfect harmony. It’s an ideal meal for anyone looking to add a little spice to their pasta routine while keeping it light and dairy-free. The combination of aromatic spices and succulent shrimp creates a rich and satisfying meal perfect for any occasion.

Shrimp and Sweet Potato Pasta with Cilantro Lime Sauce

This shrimp and sweet potato pasta dish combines the earthy sweetness of roasted sweet potatoes with a fresh, tangy cilantro lime sauce. The shrimp add a burst of flavor and protein to the dish, while the pasta provides a comforting base. This dairy-free recipe is perfect for anyone craving something vibrant, healthy, and packed with flavor.

Ingredients:

• 8 oz gluten-free pasta (like fusilli or penne)
• 1 lb shrimp, peeled and deveined
• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1/4 cup fresh cilantro, chopped
• Juice and zest of 1 lime
• 1 tbsp olive oil (for the sauce)
• 1/4 cup coconut milk
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the sweet potato cubes in olive oil, salt, and pepper, and roast them for 20-25 minutes, until tender and slightly caramelized.
2. Cook the pasta according to the package instructions. Drain and set aside.
3. Heat olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink. Remove and set aside.
4. For the sauce, blend together cilantro, lime juice, lime zest, coconut milk, garlic, and 1 tbsp olive oil until smooth. Season with salt and pepper.
   This shrimp and sweet potato pasta with cilantro lime sauce offers a delightful mix of sweet, tangy, and savory flavors. The roasted sweet potatoes add a subtle sweetness that contrasts beautifully with the freshness of the cilantro lime sauce, while the shrimp provide the perfect protein boost. It’s an excellent choice for a hearty yet refreshing meal that’s dairy-free, vibrant, and full of nutritional benefits.

Shrimp, Kale, and Tomato Pasta with Olive Tapenade

This shrimp, kale, and tomato pasta is bursting with bold Mediterranean flavors. The tangy olive tapenade adds a savory depth to the dish, while the sautéed shrimp and kale bring freshness and a slight bitterness. The tomatoes lend a juicy pop that complements the richness of the tapenade. This dish is a nourishing, dairy-free option for those who love Mediterranean-inspired meals.

Ingredients:

• 8 oz pasta (gluten-free if preferred)
• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 2 cups kale, chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup olive tapenade (store-bought or homemade)
• 1 clove garlic, minced
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove and set aside.
3. In the same skillet, add garlic and sauté for 1 minute. Add the chopped kale and sauté until wilted, about 3-4 minutes.
4. Stir in the halved tomatoes and cook for another 2 minutes until soft.
5. Add the olive tapenade and oregano to the skillet, mixing well.
6. Toss the cooked pasta and shrimp into the skillet, stirring gently to combine.
7. Garnish with fresh parsley and serve.

This shrimp, kale, and tomato pasta with olive tapenade is a perfect example of how bold, Mediterranean flavors can come together in a dairy-free pasta dish. The combination of kale, shrimp, and tomatoes makes for a hearty, satisfying meal, while the olive tapenade adds a deep, savory richness that ties the entire dish together. It’s an easy yet flavorful recipe that will please anyone looking for a nutrient-packed, dairy-free dinner.

Shrimp and Pea Pasta with Lemon-Tahini Dressing

This shrimp and pea pasta is a light and flavorful dish, with a refreshing lemon-tahini dressing that adds a creamy richness without the need for dairy. The sweetness of the peas and the zesty lemon complement the delicate shrimp and pasta, making this dish perfect for a quick lunch or a light dinner.

Ingredients:

• 8 oz gluten-free pasta (like fusilli or penne)
• 1 lb shrimp, peeled and deveined
• 1 cup frozen peas, thawed
• 1 tbsp olive oil
• 2 tbsp tahini
• Juice of 1 lemon
• 1/4 cup water (or more to adjust consistency)
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove and set aside.
3. In the same skillet, add the peas and sauté for 1-2 minutes to warm through.
4. In a small bowl, whisk together tahini, lemon juice, water, garlic, salt, and pepper until smooth.
5. Toss the cooked pasta, shrimp, and peas together, then pour the lemon-tahini dressing over the top. Toss gently to coat.
6. Garnish with fresh parsley and serve.

This shrimp and pea pasta with lemon-tahini dressing is the perfect light and refreshing dish for any occasion. The creamy tahini sauce, with its tangy lemon and garlic notes, coats the pasta beautifully, while the shrimp and peas add texture and flavor. This dairy-free recipe is easy to make, healthy, and full of vibrant flavors, making it ideal for anyone looking for a satisfying meal without the heaviness of dairy.

Shrimp and Mushroom Pasta with Dijon Mustard Sauce

This shrimp and mushroom pasta features a rich, savory Dijon mustard sauce that provides a tangy, creamy alternative to traditional dairy-based sauces. The earthy mushrooms and succulent shrimp pair perfectly with the sharpness of the mustard, creating a delicious and unique pasta dish that’s perfect for a weeknight dinner.

Ingredients:

• 8 oz pasta (gluten-free if preferred)
• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 cup mushrooms, sliced
• 2 tbsp Dijon mustard
• 1/4 cup vegetable broth
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove and set aside.
3. In the same skillet, add the sliced mushrooms and cook for 4-5 minutes until tender and browned.
4. Stir in the Dijon mustard and vegetable broth, scraping up any bits from the bottom of the skillet. Let the sauce simmer for 3-4 minutes.
5. Add the cooked pasta and shrimp back into the skillet, tossing to coat in the sauce.
   This shrimp and mushroom pasta with Dijon mustard sauce is a flavorful and sophisticated dairy-free dish. The mustard sauce offers a unique tang that balances the earthiness of the mushrooms and the sweetness of the shrimp. It’s a quick and easy recipe that’s perfect for a comforting yet light dinner, offering bold flavors without the need for dairy.

Shrimp and Bell Pepper Pasta with Avocado Cream Sauce

This shrimp and bell pepper pasta with avocado cream sauce is a creamy, dairy-free delight. The smooth avocado cream sauce brings a velvety texture to the dish, while the bell peppers add a sweet crunch. It’s a colorful, satisfying meal that’s perfect for a light dinner or a healthy lunch option.

Ingredients:

• 8 oz gluten-free pasta (like spaghetti or penne)
• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 ripe avocado
• 1/4 cup coconut milk
• 1 tbsp lime juice
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink. Remove and set aside.
3. In the same skillet, add the sliced bell peppers and sauté for 2-3 minutes until softened.
4. In a blender, combine the avocado, coconut milk, lime juice, garlic, salt, and pepper. Blend until smooth and creamy.
5. Toss the cooked pasta with the sautéed peppers and shrimp. Pour the avocado cream sauce over the top and toss gently to combine.This shrimp and bell pepper pasta with avocado cream sauce is a vibrant and creamy dairy-free dish that’s both satisfying and full of fresh flavors. The creamy avocado sauce is smooth and indulgent, while the bell peppers add a crisp, sweet element that complements the shrimp perfectly. This dish is quick to make and perfect for anyone looking for a flavorful, dairy-free pasta option.

Shrimp and Spinach Pasta with Lemon Garlic Sauce

This shrimp and spinach pasta is a light, yet satisfying dish that is bursting with fresh, vibrant flavors. The lemon garlic sauce is simple but packs a punch, complementing the sweet shrimp and tender spinach. It’s an easy-to-
Ingredients:

• 8 oz gluten-free pasta (such as spaghetti or penne)
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 4 cups fresh spinach, roughly chopped
• 2 cloves garlic, minced
• Juice and zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink. Remove the shrimp and set aside.
3. In the same skillet, add garlic and sauté for 1 minute until fragrant.
4. Add the spinach to the skillet and cook for 2-3 minutes until wilted.
5. Add the lemon juice, lemon zest, and season with salt and pepper. Stir to combine.
6. Toss the cooked pasta with the spinach and garlic sauce. Add the shrimp back to the skillet and mix to combine.
   This shrimp and spinach pasta with lemon garlic sauce is a light and refreshing meal that’s perfect for any occasion. The fresh spinach and bright lemony sauce bring out the natural sweetness of the shrimp, while the garlic adds a fragrant depth. It’s a quick and easy dish that’s full of flavor and perfect for those looking for a healthy, dairy-free pasta recipe.

Shrimp and Zucchini Noodles with Avocado Basil Pesto

This shrimp and zucchini noodle pasta is a low-carb, dairy-free dish that swaps traditional pasta for zucchini noodles, creating a light and refreshing base for the shrimp. The creamy avocado basil pesto adds richness and depth, while the shrimp provide a satisfying protein boost. It’s a healthy, flavorful option for anyone looking to enjoy ee, dairy-free meal.

Ingredients:

• 2 large zucchinis, spiralized into noodles
• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 ripe avocado
• 1/4 cup fresh basil, chopped
• 1 tbsp lemon juice
• 1/4 cup olive oil (for the pesto)
• 2 cloves garlic
• Salt and pepper to taste
• Cherry tomatoes for garnish (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove and set aside.
2. In a blender or food processor, combine the avocado, basil, lemon juice, garlic, olive oil, salt, and pepper. Blend until smooth and creamy.
3. Spiralize the zucchinis into noodles using a spiralizer.
4. In the same skillet used for the shrimp, add the zucchini noodles and sauté for 2-3 minutes until slightly tender.
5. Toss the zucchini noodles with the avocado basil pesto, then add the shrimp and mix to combine.
6. Garnish with cherry tomatoes if desired and serve immediately.

This shrimp and zucchini noodles with avocado basil pesto is a fresh, vibrant, and low-carb alternative to traditional pasta dishes. The creamy avocado pesto brings a delicious richness without any dairy, while the zucchini noodles are light and refreshing. It’s a quick, nutrient-packed meal that’s perfect for anyone looking to enjoy a healthy and satisfying dairy-free dish.

Shrimp and Roasted Garlic Pasta with Pesto Cream Sauce

This shrimp and roasted garlic pasta features a rich and creamy pesto sauce made from roasted garlic and fresh basil. The roasted garlic adds depth to the traditional pesto, while the shrimp provide a savory and tender protein that complements the creamy sauce. It’s a flavorful, dairy-free option that’s perfect for a special dinner or a cozy weeknight meal.

Ingredients:

• 8 oz pasta (gluten-free if preferred)
• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 head garlic
• 1/4 cup fresh basil, chopped
• 1/4 cup pine nuts
• 2 tbsp nutritional yeast (optional for a cheesy flavor)
• 1/2 cup coconut milk
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut off the top of the garlic head, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and fragrant.
2. Cook the pasta according to package instructions. Drain and set aside.
3. Heat olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink. Remove and set aside.
4. In a food processor, combine the roasted garlic, fresh basil, pine nuts, nutritional yeast, coconut milk, salt, and pepper. Blend until smooth.
5. Toss the cooked pasta with the pesto cream sauce, then add the shrimp and mix to combine.
6. Garnish with fresh basil before serving.

This shrimp and roasted garlic pasta with pesto cream sauce is an indulgent, dairy-free dish that’s rich and full of flavor. The roasted garlic adds a warm, caramelized sweetness to the pesto sauce, while the shrimp provide a juicy and savory contrast. It’s a comforting meal that’s easy to make and perfect for anyone craving a creamy, dairy-free pasta dish.

Shrimp and Cauliflower Pasta with Smoky Chipotle Sauce

This shrimp and cauliflower pasta brings a smoky kick to the table with its chipotle sauce, made with smoky chipotle peppers and tomatoes. The cauliflower pasta adds a light, low-carb alternative to traditional noodles while still holding the deliciously spicy sauce. The shrimp are cooked to perfection and soak up all the smoky, savory goodness of the sauce. It’s an exciting, dairy-free twist on pasta night.

Ingredients:

• 8 oz cauliflower pasta (or other low-carb pasta)
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 chipotle peppers in adobo sauce, minced
• 1 can (14 oz) diced tomatoes
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/4 tsp cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Cook the cauliflower pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove and set aside.
3. In the same skillet, add the chipotle peppers, diced tomatoes, tomato paste, smoked paprika, and cumin. Simmer for 5-7 minutes until the sauce thickens slightly.
4. Toss the cooked cauliflower pasta with the smoky chipotle sauce, then add the shrimp and mix to combine.
5. Season with salt and pepper, and garnish with fresh cilantro before serving.

This shrimp and cauliflower pasta with smoky chipotle sauce is a bold, flavorful dish that packs a punch. The smoky chipotle sauce adds a deep, savory heat, while the cauliflower pasta provides a light base that lets the sauce shine. The shrimp add a juicy, tender element, making this dish a satisfying and exciting choice for anyone looking for a dairy-free, flavorful pasta meal.

Shrimp and Bell Pepper Pasta with Orange Sesame Dressing

This shrimp and bell pepper pasta combines sweet and tangy orange sesame dressing, adding a burst of freshness and flavor to the dish. The sweet bell peppers and succulent shrimp are tossed in this citrusy dressing, creating a balanced and vibrant meal. It’s a dairy-free recipe that’s perfect for anyone looking for a refreshing, citrus-infused pasta dish.

Ingredients:

• 8 oz gluten-free pasta (such as fusilli or spaghetti)
• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 orange, juiced and zested
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp honey or maple syrup
• 1/4 cup sesame seeds
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove and set aside.
3. In the same skillet, sauté the sliced bell pepper for 2-3 minutes until tender.
4. In a small bowl, whisk together the orange juice, sesame oil, rice vinegar, soy sauce, honey, and orange zest.
5. Toss the cooked pasta with the sautéed bell pepper and shrimp. Drizzle the orange sesame dressing over the top and toss to coat.
   This shrimp and bell pepper pasta with orange sesame dressing is a fresh, citrus-infused dish that’s both sweet and savory. The orange sesame dressing adds a tangy, nutty flavor that perfectly complements the sweetness of the bell peppers and the shrimp. It’s a light and refreshing dairy-free option, ideal for a quick and satisfying meal.

Shrimp and Arugula Pasta with Garlic Lemon Sauce

This shrimp and arugula pasta is a fresh, zesty dish featuring a garlic lemon sauce that’s both light and flavorful. The peppery arugula adds a spicy kick that contrasts beautifully with the sweet shrimp and the tangy garlic lemon sauce. It’s an easy-to-make dairy-free recipe that comes together quickly for a delicious dinner.

Ingredients:

• 8 oz gluten-free pasta (such as spaghetti or penne)
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cups arugula, roughly chopped
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink. Remove and set aside.
3. In the same skillet, add garlic and sauté for 1 minute.
4. Add the arugula and cook for 1-2 minutes until wilted.
5. Stir in the lemon juice and zest, and season with salt and pepper.
6. Toss the pasta with the garlic lemon sauce and arugula, then add the shrimp and mix to combine.
7. This shrimp and arugula pasta with garlic lemon sauce is a light, flavorful dish that’s perfect for a refreshing meal. The arugula provides a peppery contrast to the sweet shrimp, while the garlic lemon sauce adds brightness and tang. It’s a simple, dairy-free recipe that’s full of flavor and ideal for a quick dinner option.

Note: More recipes are coming soon