How do I stop my goat cheese or heavy cream from curdling?

I haven't had any bad experience with this sauce and the goat cheese curdling but make sure your pan isn't overly hot so you don't burn the cheese when you add it. Soft goat cheese is very thick and will curdle less than regular whole milk would. The acidity of the tomatoes or things like lemon juice or vinegar is what may curdle milk but I haven't come across this issue here.

Can I use milk instead of goat cheese in this recipe?

Milk is much thinner so it's not ideal but it works if necessary. Adjust the amount of pasta water you add as you won't need as much as you would with the goat cheese. You can use whole milk or dairy-free milk like cashew milk.

Can I freeze this dish?

I don't recommend it, spaghetti won't keep its shape after defrosting and reheating.

Creamy Tomato Shrimp Pasta

Name: Creamy Tomato Shrimp Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 500g raw shrimp (26-30 count per pound, peeled and deveined); 2 tbsp avocado oil; 1 tsp dried oregano; ½ tsp sea salt; ½ tsp freshly ground black pepper; ¼-½ tsp crushed red pepper flakes; 300g spaghetti (regular or gluten-free); 1 medium yellow or red onion, finely chopped; 2-3 cloves garlic, finely chopped; 2-3 tbsp tomato paste (or tomato sauce, see notes); 140g soft goat cheese (or heavy cream); ¼ cup grated pecorino cheese (or parmesan, plus more for serving); 1 lemon

Description

This Creamy Tomato Shrimp Pasta is hearty, packed with flavor, and totally restaurant-worthy! It comes together in just 30 minutes and it's always a hit.

Ingredients

Units Scale

500g raw shrimp (26-30 count per pound, peeled and deveined)
2 tbsp avocado oil
1 tsp dried oregano
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1/4-1/2 tsp crushed red pepper flakes
300g spaghetti (regular or gluten-free)
1 medium yellow or red onion, finely chopped
2-3 cloves garlic, finely chopped
2-3 tbsp tomato paste (or tomato sauce, see notes)
140g soft goat cheese (or heavy cream)
1/4 cup grated pecorino cheese (or parmesan, plus more for serving)
1 lemon

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Instructions

Wash and dry your shrimp and put them in a medium bowl.
Add avocado oil and toss.
Season with dried oregano, sea salt, black pepper, and red pepper flakes.
Bring a large pot of salted water to a boil and cook the spaghetti according to package instruction (approx. 10-15 minutes) while you cook the shrimp.
Heat a large pan over medium-high heat and add the shrimp.
Cook for 2 mins on each side until pink and opaque.
Take the shrimp out and add finely chopped onion.
Add a little more oil if needed and cook the onion for 2-3 minutes until translucent.
Add chopped garlic and cook for another minute.
Deglaze the pan with a splash of water and add tomato paste or tomato sauce and soft goat cheese. Lower the heat so it doesn’t burn.
Mix everything together until the goat cheese melts and stir in pecorino. Add the shrimp back in.
Reserve 1 cup of the pasta water and strain and rinse the spaghetti.
Add the spaghetti to the sauce with ½ cup of the pasta water and gently toss.
Add more pasta water if needed and finish with a squeeze of lemon.
Serve with more grated pecorino, black pepper, and a lemon wedge.

Notes

Tomato sauce: I used a Whole Foods brand tomato sauce in an 8oz (227ml) can (see ingredients photo). It’s a mix of tomatoes and bell peppers which adds a really good flavor to the sauce but if you don’t have Whole Foods where you live, you can just use tomato paste instead.

Storing: Store any leftover pasta in an airtight container in the fridge for 1-2 days.

Reheating: Reheat the pasta on the stove in a saucepan with a splash of water until the shrimp are thoroughly warmed through.

Nutrition

Serving Size: 1 bowl
Calories: 619
Sugar: 4.3 g
Sodium: 825.9 mg
Fat: 20.3 g
Saturated Fat: 8.8 g
Trans Fat: 0 g
Carbohydrates: 61.6 g
Fiber: 3.4 g
Protein: 47 g