Chimichurri Protein Noodles (with shrimp)
Spicy Chimichurri-smothered Protein Noodles, loaded with sausage and shrimp, then topped with feta cheese, parmesan, and bacon. A protein-rich meal that can be prepared in one pan, under ten minutes!
🧐 Why this Recipe Works
- For starters, this recipe is very easy to prepare…no cooking skills required. The ingredients are simple, fresh, and healthy (except for the bacon, but it’s only a few slices, so it’s ok).
- The chimichurri sauce can be prepared ahead of time. You can use the remaining chimichurri as a dipping sauce with some good crusty bread.
- The noodles are fully cooked; all you have to do is heat them in the same pan along with the remaining ingredients. No need to boil water in a separate pot. Yay for easy clean-up!
- Protein noodles are also gluten free!
Jump to:
🛒 What Goes Into This Recipe
🔖 Recipe Ingredient & Substitutions
- Protein Noodles: You can purchase protein noodles at Costco. Look for them in the refrigerated section of the store.
- Chimichurri Sauce: This is an Argentinian sauce that’s usually served with grilled meat, or as a dipping sauce. The sauce can be spicy, so just substitute pesto sauce if you don’t like spicy food.
- Shrimp: You’ll need 8 ounces of large shrimp.
- Sausage: I used hot links but you can use kielbasa or your favorite sausage.
- Bacon: Bacon is added because it makes everything taste better!
- Cheese: Crumbled feta cheese and parmesan is added to this pasta to give it a creamy texture.
🍤 How to Make This Recipe
Step 1: Add the sliced sausage to a hot skillet and cook for a couple of minutes, until cooked through.
Step 2: Meanwhile, remove the tails off of the shrimp. Add the shrimp to the same pan and cook for an additional minute.
Step 3: Add the noodles to the pan and stir to combine the ingredients.
Step 4: Pour chimichurri sauce into the pan and stir to coat the noodles. Allow the noodles to heat all the way through, which should only take a minute or two.
Step 5: Next, stir in the bacon, feta, and parmesan cheese and serve while hot.
🤷🏻♀️ Recipe FAQs
When was the last time that you had pasta that had more protein than carbs? These days most nutritionists agree that consuming too many carbs is not good for you.
These noodles have 10 grams of protein per servings and 7 grams of carbs. Compare those numbers to regular pasta which has 6 grams of protein and 32 grams of carbs in the same ¾ cup serving.
After comparing those numbers, it’s clear to see that protein noodles are a better option.
It’s also helpful to mention that these tasty noodles are made with Alaska pollock, while dry pasta is made with semolina and durum wheat flour.
Although it’s hard to answer such a subjective question, all I can do is offer you my own opinion. These noodles have a bland taste that is just begging to be enhanced in some way. In other words, they don’t taste great as is.
Similar to tofu, the noodles’ flavor can be enhanced by the sauce that they are cooked in. This is why I highly recommend picking the right sauce to go with the noodles.
One of the main reasons Chimichurri sauce goes so well with protein noodles is that it contrasts the bland flavor of the noodles with the intense flavor of the sauce.
👩🏼🍳 Pro Tips
- One of the reasons this recipe works is because the protein noodles are made with haddock (fish). The shrimp, sausage, and chimichurri sauce all complement the noodles.
- Although the noodles are flavor-neutral, I would not recommend serving them with tomato-based sauces, such as spaghetti sauce. Instead, choose olive oil or cream-based sauces that would usually be served with seafood.
- Store leftovers in the fridge in an airtight container for up to 4 days.
If you enjoy this high protein noodles recipe, check out these other related recipes!
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📖 Recipe
Chimichurri Protein Noodles
Spicy Chimichurri-smothered Protein Noodles, loaded with sausage and shrimp and topped with feta cheese, parmesan, and bacon.
Print Pin RateServings: 4 people
Calories: 377kcal
Instructions
Add sliced sausage to a hot skillet and cook for a couple of minutes, until cooked through.
Meanwhile, remove the tails from the shrimp, then add the shrimp to the same pan and cook for an additional minute.
Add noodles to the pan and stir to combine the ingredients.
Pour the chimichurri sauce into the pan and stir to coat the noodles.
Allow the noodles to heat all the way through, which should only take a minute or two.
Stir in the bacon, feta, and parmesan cheese. Serve.
Notes
-
- One of the reasons this recipe works is because the protein noodles are made with haddock (fish). The shrimp, sausage, and chimichurri sauce all complement the noodles.
- Although the noodles are flavor-neutral, I would not recommend serving them with tomato-based sauces, such as spaghetti sauce. Instead, choose olive oil or cream-based sauces that would usually be served with seafood.
- Store leftovers in the fridge in an airtight container for up to 4 days.
Nutrition
Serving: 1serving | Calories: 377kcal | Carbohydrates: 14g | Protein: 35g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 55mg | Sodium: 995mg | Fiber: 0g | Sugar: 2g
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