NUTRITION

SERVINGS

INGREDIENTS

8 oz Raw shrimp

1 oz Dry chickpea pasta

1 tbsp Ghee

2 cloves Garlic

0.25 tsp Red pepper flakes

1 tbsp Lemon juice

1 tsp Lemon zest

1 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 cooks, pat the shrimp dry with paper towels and season evenly with sea salt and black pepper.

• 3

  Heat the ghee in a large skillet over medium heat until melted and shimmering.

• 4

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

• 5

  Increase the heat to medium-high and add the shrimp in a single layer, cooking for 2 minutes per side until they are pink and opaque.

• 6

  Stir in the lemon juice and lemon zest, then add the cooked pasta and fresh parsley to the skillet.

• 7

  Toss everything together for 1 minute to ensure the pasta is thoroughly coated in the silky garlic butter sauce and serve immediately.