YOUR SOLIN GENERATED RECIPE
Creamy Garlic Spaghetti with Roasted Tomatoes
Sautéed shrimp and chickpea pasta tossed in a velvety Greek yogurt garlic sauce, topped with blistered, juicy roasted tomatoes.
INGREDIENTS
2 oz chickpea spaghetti
4 oz raw shrimp
1 cup cherry tomatoes
0.5 cup non-fat Greek yogurt
2 tsp extra virgin olive oil
2 cloves garlic
1 tbsp grated parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh basil
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the cherry tomatoes with 1 teaspoon of olive oil and a pinch of salt, then roast for 15 minutes until they are blistered and soft.
Bring a pot of salted water to a boil and cook the chickpea spaghetti according to package instructions, reserving 1/4 cup of the pasta water before draining.
While the pasta cooks, heat the remaining 1 teaspoon of olive oil in a large skillet over medium heat.
Add the shrimp to the skillet and sauté for 2-3 minutes per side until pink and opaque, then remove the shrimp and set aside.
Reduce the skillet heat to low and add the minced garlic, cooking for 30 seconds until fragrant.
In a small bowl, whisk together the Greek yogurt and grated parmesan cheese.
Add the cooked pasta and the yogurt mixture to the skillet, gradually stirring in the reserved pasta water until a creamy sauce coats the noodles.
Return the shrimp to the pan, season with sea salt and black pepper, and fold in the roasted tomatoes and fresh basil before serving.