Quinoa Pasta With Shrimp and Peas

A gluten-free gem your family will love.

Quinoa pastas are a mix of quinoa flour and another type that's also gluten-free, such as corn or rice. The blend makes for a smoother taste and texture — more like traditional pasta.

Total Time:
Level: Easy
Serves: 4


  • 8 oz. quinoa shells
  • 1 tbsp. olive oil
  • 1 shallot, minced
  • 1 lb. fresh medium shrimp, peeled, deveined, tails removed (or frozen, thawed, patted dry)
  • pepper
  • 1 c. frozen peas
  • 4 oz. feta cheese, crumbled Zest of 1 lemon
  • 1/4 c. shredded mint


  1. Cook pasta in a large pot of boiling water, stirring to keep shells from sticking together. Meanwhile, heat olive oil in a large skillet over medium heat.
  2. Add shallot to skillet and cook, stirring, until translucent, 3 to 4 min. Add shrimp; cook, stirring, until opaque, 3 to 4 min more. Season with pepper as desired.
  3. Drain pasta, reserving ¼ cup water; add both to skillet along with peas and feta. Add zest; cook, tossing, until peas are heated through, 1 to 2 min.
  4. Divide among 4 bowls; top with mint.

433 cal, 11 g fat (5 g saturated), 32 g protein, 50 g carb, 6 g sugar, 5 g fiber, 382 mg sodium, 184 mg cholesterol per serving

This recipe originally appeared in the October 2016 issue of Dr. Oz The Good Life.

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