Creamy Chili Garlic Shrimp Pasta MUKBANG w/ Meyer Lemon, Tomatoes + Ritz Cracker Parsley Crumb!

Today, we're making another creamy pasta that just so happens to be macro-friendly too. Meaning, lower in fat, higher in protein thanks to good ol' cottage cheese! Decided to make this one spicy-chili-garlic-shrimp style and added some Meyer lemon, grape tomatoes and an amazing Ritz Cracker parsley crumb for good measure. So good! I'm still working on the recipe, so none for now, but I highly encourage you guys to start blending up some cottage cheese and using it in your dishes too! So versatile! Also encourage you to follow along with my video recipe to try your hand at it -- here are a few notes if you wanna try it out!

1. I added too much cottage cheese lol Next time I'll try a 16oz container of cottage cheese with an equal amount of pasta water to the blender. Lemon juice was great, used juice of 2 lemons.
2. If you still need to warm your sauce through after you've blended the hot pasta water + cottage cheese, do so with caution or it will curdle! I recommend constantly stirring the sauce without the pasta in it, adding more reserved pasta water as needed until the sauce is the temp you want, then adding your pasta in and tossing to combine.

Have fun and lmk if you try it out!


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