Creamy One-Pot Spinach Shrimp Pasta (Mediterranean High-Protein Optimized)

Why this version is better

These swaps reduce total calories by ~75 per serving and nearly double the fiber content via chickpea pasta (from ~2g to ~6g per serving). Protein rises significantly from ~28g to ~42g, meeting the high-protein goal, primarily driven by chickpea pasta's protein density (~14g/serving vs. ~7g for fettuccine) and the retained shrimp. Saturated fat drops by removing butter and switching to oat milk, strongly aligned with Mediterranean dietary guidelines. The sodium profile remains unchanged.

Cooking note: Swapping fettuccine for chickpea pasta introduces more dietary fiber and plant-based protein, but chickpea pasta absorbs liquid faster and can become gummy. To compensate, broth is increased slightly and cook time is reduced by 2 minutes. Replacing whole milk with unsweetened oat milk lowers saturated fat while maintaining enough starch content to keep the sauce creamy without breaking. Butter is removed and olive oil quantity is slightly increased to align with Mediterranean diet principles — olive oil's monounsaturated fats are more thermally stable and heart-healthy in this context.