NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

6 oz shrimp

1 tbsp grass-fed butter

1 tsp extra virgin olive oil

3 cloves garlic

1 cup baby spinach

1 tbsp fresh parsley

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 tbsp lemon juice

PREPARATION

• 1

  Boil a large pot of salted water 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 with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the shrimp for 2 minutes per side until they are pink and opaque.

• 4

  Remove the shrimp from the skillet and set aside on a plate.

• 5

  In the same skillet, melt the grass-fed butter over medium heat.

• 6

  Add the minced garlic and red pepper flakes to the butter, sautéing for 1 minute until the aroma is fragrant and the garlic is golden.

• 7

  Stir in the baby spinach and cook for 30 seconds until it just begins to wilt.

• 8

  Drain the pasta, reserving a splash of the cooking water, and add the pasta to the skillet.

• 9

  Add the seared shrimp, lemon juice, and the remaining salt and pepper to the pan.

• 10

  Toss all ingredients together for 1 minute until the pasta is coated in the silky herb butter sauce, then garnish with fresh parsley and serve.