NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

6 oz Shrimp

1 tbsp Grass-fed butter

1 tsp Extra virgin olive oil

2 tbsp Whole wheat breadcrumbs

2 cloves Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

1 tsp Lemon juice

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 toast the breadcrumbs until golden brown and fragrant.

• 3

  In a separate large skillet, melt the grass-fed butter over medium heat and sauté the minced garlic for 1 minute until soft.

• 4

  Add the shrimp to the garlic butter, seasoning with sea salt and black pepper, and cook for 2-3 minutes per side until pink and opaque.

• 5

  Stir in the baby spinach and cook just until wilted, then add the cooked pasta and fresh lemon juice to the skillet.

• 6

  Toss everything together with chopped fresh parsley, then serve immediately topped with the toasted breadcrumbs.