NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1.5 oz chickpea pasta

0.5 tbsp ghee

1 tsp extra virgin olive oil

3 cloves garlic

0.25 tsp red pepper flakes

1 tbsp lemon juice

0.5 tsp lemon zest

2 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

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 is cooking, heat the olive oil and ghee in a large skillet over medium heat.

• 3

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant but not browned.

• 4

  Increase the heat to medium-high and add the shrimp in a single layer, seasoning them with sea salt and black pepper.

• 5

  Cook the shrimp for 2-3 minutes per side until they are pink, opaque, and cooked through.

• 6

  Stir in the lemon juice and lemon zest, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.

• 7

  Drain the pasta, reserving roughly 2 tablespoons of the starchy pasta water.

• 8

  Add the cooked pasta and the reserved water to the skillet, tossing everything together until the shrimp and noodles are well coated in the sauce.

• 9

  Remove from the heat and garnish with freshly chopped parsley before serving immediately.