NUTRITION

SERVINGS

INGREDIENTS

2 oz dry chickpea rotini pasta

6 oz raw shrimp

1 tbsp grass-fed butter

2 tbsp whole wheat panko breadcrumbs

3 cloves garlic

1 tbsp fresh parsley

0.5 tsp red pepper flakes

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tsp extra virgin olive oil

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 pasta cooks, heat olive oil in a small skillet over medium heat and add breadcrumbs, stirring constantly until golden and fragrant.

• 3

  Remove breadcrumbs from the skillet and set aside to maintain their crunch.

• 4

  In a large pan, melt the grass-fed butter over medium heat; add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.

• 5

  Add the shrimp to the pan in a single layer, seasoning with sea salt and black pepper, and cook for 2 minutes per side until pink and opaque.

• 6

  Reserve 1/4 cup of pasta water, then drain the pasta and add it directly to the pan with the shrimp.

• 7

  Toss the pasta and shrimp with the lemon juice, fresh parsley, and reserved pasta water as needed to create a light, silky sauce.

• 8

  Serve immediately in a wide bowl topped with the toasted breadcrumbs for a delightful textural contrast.