NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea spaghetti

5 oz Shrimp

0.5 tbsp Olive oil

3 cloves Garlic

2 tbsp Panko breadcrumbs

1 tbsp Parmesan cheese

2 tbsp Plain Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

1 tbsp Fresh parsley

0.5 tbsp Lemon juice

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea spaghetti according to package directions until al dente, reserving 1/4 cup of pasta water before draining.

• 2

  In a small skillet over medium heat, add a tiny drizzle of olive oil and toast the panko breadcrumbs until they are fragrant and golden brown, then set aside.

• 3

  In a large skillet, heat the remaining olive oil over medium-high heat and sauté the shrimp for 2-3 minutes per side until pink and opaque.

• 4

  Add the minced garlic and red pepper flakes to the skillet with the shrimp, cooking for 1 minute until the aroma fills the kitchen.

• 5

  Reduce the heat to low and stir in the Greek yogurt, parmesan cheese, and reserved pasta water to create a smooth, creamy emulsion.

• 6

  Toss the cooked spaghetti into the sauce until well-coated, then season with sea salt, black pepper, lemon juice, and fresh parsley.

• 7

  Serve immediately topped with the toasted golden breadcrumbs for a delightful textural contrast.