NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

2 oz Chickpea pasta

1 cup Zucchini

0.25 cup Nonfat Greek yogurt

0.5 tbsp Extra virgin olive oil

1 clove Garlic

1 tsp Lemon zest

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  While the pasta cooks, use a spiralizer or vegetable peeler to create long, thin ribbons from the zucchini.

• 3

  Heat the olive oil in a large skillet over medium-high heat, then add the shrimp and minced garlic.

• 4

  Sauté the shrimp for 2-3 minutes per side until pink and opaque, then season with sea salt and black pepper.

• 5

  In a small bowl, whisk together the Greek yogurt, lemon zest, and lemon juice until smooth.

• 6

  Drain the pasta, reserving two tablespoons of the pasta water.

• 7

  Add the cooked pasta, zucchini ribbons, and reserved water to the skillet with the shrimp, tossing for 1 minute until the zucchini softens slightly.

• 8

  Remove the skillet from heat and stir in the lemon-yogurt sauce and fresh parsley until everything is evenly coated and creamy.