My bok choy pasta features shrimp and tender veggies. All of this is nestled between your favorite noodles. Perfect for an effortless weeknight meal!
Say Hello to a Nutritious and Delicious Bok Choy Pasta with shrimp and some of your favorite veggies. This pasta recipe is a fast convenient flavorful weeknight pasta dish that takes minimal effort!
This dish has become one of our go-to weeknight comfort food meals when on vacation, but now it is part of our home meals.
Everything cooks to perfection (your liking), it is filled with nutrients, and it is delicious. If you happen to have leftovers, you’re in luck because it tastes even better the next day.
Bok Choy Pasta
This Bok choy pasta is prepared with tomatoes and shrimp. It is a flavorful dish that sings of fresh ingredients and simple preparations. Whether you’re looking for a healthy and satisfying meal or a dish that’s sure to impress, this bok choy pasta is a fantastic choice.
At its core, this dish is a collection of Mediterranean-inspired flavors. This is because it combines shrimp as the protein with fresh veggies. It begins with your favorite pasta – linguine, spaghetti, or even penne. The pasta is cooked al dente before the other ingredients are added for a match made in Heaven!
Fresh shrimp plays as another star of the show, and it is sautéed to a delicate pink. Also, their sweet flavor is enhanced by a touch of garlic and olive oil. The bok choy adds a crunch and a subtle sweetness that balances the richness of the shrimp.
The tomatoes add a touch of acidity and vibrant color. In addition, a simple sauce made with garlic, olive oil, and white wine helps blend the textures and tastes. Some variations also include a pinch of red pepper flakes for a touch of heat or a squeeze of lemon juice for added brightness.
Why You’ll Love This Recipe
This bok choy pasta dish is different because of its simplicity and the way it balances fresh, healthy ingredients. Bok choy is often overlooked but is a nutritional powerhouse as it’s packed with vitamins A and C, as well as antioxidants and fiber.
It adds a unique texture and subtle, slightly peppery flavor that complements the sweetness of the shrimp and the tanginess of the tomatoes.
The nicest part is that this dish may be used in many different ways. Feel free to experiment with other vegetables like asparagus, zucchini, cabbage, or bell peppers. You can also add other proteins, such as scallops or chicken if you like.
Pairing Suggestions
If you are looking for something classic, go for a crisp white wine like Pinot Grigio or Sauvignon Blanc. If you want to check on how many ounce is in a bottle of wine, we have it listed for you here. The acidity of these wines cuts through the richness of the shrimp and complements the fresh, vibrant flavors of the vegetables.
Dry rosé wine is another excellent option, offering a fruity and refreshing counterpoint to the dish.
If you prefer a non-alcoholic beverage, sparkling water with a squeeze of lemon or lime is refreshing.
A light and crisp green salad such as this Caesar salad or garden salad that’s dressed with a simple vinaigrette makes a perfect starter.
The salad’s freshness complements the pasta dish without overwhelming it.
For dessert, serve it with a scoop of creamy gelato, a slice of lemon tart, a brownie, or even a simple fruit salad to create a well-balanced 5-star experience.
Key Ingredients
Pasta – We used Spaghetti noodles. Other options include penne, linguine, fettuccini or rigatoni pasta.
Bok Choy – Look for vibrant green fresh bok choy. These are found in the produce section next to the cabbage.
Protein – In this recipe we used shrimp. Substitutions may include chicken breast or boneless chicken thighs, or salmon.
Veggies and Herbs – We used fresh grape tomatoes, baby Bella mushrooms, and fresh herbs.
How To Make This Recipe
Prepare the ingredients – start by chopping, slicing, and dicing the vegetables. This is to include fresh ginger, green onions, grape tomatoes, garlic cloves, and bok choy. Set them aside.
Prepare the protein – Peel and devein the shrimp (if needed). Wash the shrimp and pat dry. Light set aside.
Over medium-high heat in a large wok or pan with 4 tablespoons oil, add the shrimp, and lightly season with salt and pepper. Then add the paprika. Cook on both sides until opaque. Drain the liquid in a bowl to use later, and resume cooking the shrimp until lightly brown (about 6 minutes) Add another tablespoon of oil if needed. Set the shrimp aside.
Prepare the pasta – Cook the pasta following the directions listed on the box (al dente).
Meanwhile, in the same wok add 2 tablespoon oil over medium heat. When heated, add the garlic, ginger, parsley, green onions, mushrooms and stir well. Sautee for about 2 minutes, stirring occasionally to avoid sticking. Then add the shrimp liquid.
Next, add the paprika, and Worcestershire sauce, stir to mix well, then add the bok choy, and grape tomatoes, and mix well to combine. Adjust the seasoning/salt if needed.
Then add the creamer and water. Allow it to come to a simmer, then add the pasta. Mix well. Allow to simmer on low heat for an additional 2-4 minutes. Serve warm with shaved parmesan cheese on top.
Storing Suggestions
While this pasta is best enjoyed fresh, you can store the leftovers in an airtight container in the refrigerator for up to three days.
Reheating – When reheating, just add a splash of water or olive oil to loosen the sauce and prevent the pasta from drying out. You can also add some fresh herbs, a squeeze of lemon juice, or a sprinkle of Parmesan cheese to revive the flavors. However, keep in mind that the texture of the bok choy might soften slightly upon reheating.
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Bok Choy Pasta With Shrimp
Equipment
- Wok
- Stockpot
Ingredients
- 1 lb. Spaghetti; or choice of pasta
- 1 lb. Shrimp; peeled and deviened
- 1 lb. Baby Bok Choy; removed from stalk
- 1 Cup Heavy Cream
- 4 Tbsp. Tomato Paste
- 2 Green Onions; sliced
- 8 oz Baby Bella Mushrooms; Split
- 6 Tbsp. Olive Oil; Divided
- ¾ Cup Water
- 3 Tbsp. Worcestershire Sauce
- 8 oz Grape Tomatoes
- 2 Tbsp. Paprika
- 2 Tbsp. Seasoned Parsley; or fresh parsley
- 1 Tbsp. Cilantro Flakes
- 1 Tbsp. Fresh Ginger; Chopped
- Salt and Pepper To Taste
Instructions
- Prepare the ingredients – start by chopping, slicing, and dicing the vegetables. This is to include the fresh ginger, green onions, the grape tomatoes, garlic cloves, and bok choy. Set them aside. Prepare the protein – Peel and devein the shrimp (if needed). Wash the shrimp and pat dry. Light set aside. Over medium-high heat in a large wok or pan with 4 tablespoons oil, add the shrimp, and lightly season with salt and pepper. Then add the paprika. Cook on both sides until opaque. Drain the liquid in a bowl to use later, and resume cooking the shrimp until lightly brown (about 6 minutes) Add another tablespoon of oil if needed. Set the shrimp aside.
- Prepare the pasta – Cook the pasta following the directions on the box (al dente). Meanwhile, in the same wok add 2 tablespoon oil over medium heat. When heated, add the garlic, ginger, parsley, cilantro flakes, green onions, mushrooms, and tomato paste. Stir well. Sautee for about 2 minutes, stirring occasionally to avoid sticking. Then add the shrimp liquid. Next, add the paprika, and Worcestershire sauce, stir to mix well, then add the bok choy, and grape tomatoes, and mix well to combine. Adjust the seasoning/salt if needed. Then add the creamer and water. Allow it to come to a simmer, then add the pasta. Mix well. Allow to simmer on low heat for an additional 2-4 minutes. Serve warm with shaved parmesan cheese on top.
Connie says
This is literally a five star dish. I love the addition of the shrimp. Thank you for this recipe. we truly enjoyed it.
Mirlene says
Thank you, Connie