YOUR SOLIN GENERATED RECIPE
Creamy Tomato Basil Spaghetti
Sautéed shrimp and chickpea pasta are tossed in a velvety tomato-basil sauce that clings perfectly to every strand for a comforting finish.
INGREDIENTS
6 oz shrimp
2 oz chickpea spaghetti
0.5 cup tomato puree
0.25 cup Greek yogurt
1 tsp olive oil
1 clove garlic
0.25 cup fresh basil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Bring a pot of salted water to a boil and cook the chickpea spaghetti according to package directions until al dente.
While pasta cooks, heat olive oil in a large skillet over medium heat and sauté minced garlic until fragrant.
Add the shrimp to the skillet, seasoning with sea salt and black pepper, and cook until pink and opaque.
Pour in the tomato puree and simmer for 3 minutes to allow the flavors to meld.
Remove the skillet from heat and stir in the Greek yogurt and fresh basil until the sauce is creamy and pink.
Drain the pasta and toss it directly into the skillet, coating every strand in the rich sauce before serving.