Creamy Coconut Shrimp with Chickpea Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Shrimp with Chickpea Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Shrimp with Chickpea Pasta

Dive into a vibrant fusion of succulent shrimp, chickpea pasta, and a luxuriously creamy coconut sauce, accented with garlic, red pepper flakes, and fresh spinach. This dish melds tropical creaminess with hearty pasta, delivering a comforting yet adventurous meal that's both nutrient-rich and satisfying.

Try 7 days free, then $12.99 / mo.

NUTRITION

503kcal
Protein
44.1g
Fat
15.7g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

2 oz Chickpea Pasta (dry)

1/4 cup Light Coconut Milk

1 tsp Olive Oil

2 cloves Garlic

1/2 tsp Red Pepper Flakes

1 cup Baby Spinach

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Bring a pot of water to a boil and cook the chickpea pasta according to package instructions until al dente. Drain and set aside.

  • 2

    Pat the shrimp dry and season lightly with salt and pepper.

  • 3

    Heat the olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds.

  • 4

    Add the shrimp to the skillet and cook for about 2 minutes per side until they turn pink and are just cooked through.

  • 5

    Pour in the light coconut milk and bring the mixture to a simmer. Allow it to simmer for another 2 minutes to meld the flavors.

  • 6

    Stir in the baby spinach and let it wilt into the sauce.

  • 7

    Combine the cooked chickpea pasta with the shrimp and sauce, tossing to evenly coat. Adjust salt and pepper to taste and serve warm.

Creamy Coconut Shrimp with Chickpea Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Shrimp with Chickpea Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Shrimp with Chickpea Pasta

Dive into a vibrant fusion of succulent shrimp, chickpea pasta, and a luxuriously creamy coconut sauce, accented with garlic, red pepper flakes, and fresh spinach. This dish melds tropical creaminess with hearty pasta, delivering a comforting yet adventurous meal that's both nutrient-rich and satisfying.

NUTRITION

503kcal
Protein
44.1g
Fat
15.7g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

2 oz Chickpea Pasta (dry)

1/4 cup Light Coconut Milk

1 tsp Olive Oil

2 cloves Garlic

1/2 tsp Red Pepper Flakes

1 cup Baby Spinach

Salt and Pepper to taste

PREPARATION

  • 1

    Bring a pot of water to a boil and cook the chickpea pasta according to package instructions until al dente. Drain and set aside.

  • 2

    Pat the shrimp dry and season lightly with salt and pepper.

  • 3

    Heat the olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds.

  • 4

    Add the shrimp to the skillet and cook for about 2 minutes per side until they turn pink and are just cooked through.

  • 5

    Pour in the light coconut milk and bring the mixture to a simmer. Allow it to simmer for another 2 minutes to meld the flavors.

  • 6

    Stir in the baby spinach and let it wilt into the sauce.

  • 7

    Combine the cooked chickpea pasta with the shrimp and sauce, tossing to evenly coat. Adjust salt and pepper to taste and serve warm.