NUTRITION

SERVINGS

INGREDIENTS

5 oz Raw Shrimp, peeled and deveined

1.5 oz Chickpea Pasta

1.25 cups Zucchini, spiralized

0.5 cup Red Bell Pepper, sliced

1 tbsp Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tbsp Fresh Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Toss the sliced red bell peppers with a tiny drop of olive oil and roast for 12-15 minutes until slightly charred.

• 3

  While peppers roast, bring a medium pot of salted water to a boil and cook the chickpea pasta until al dente, usually about 7-9 minutes.

• 4

  Spiralize the zucchini into thin noodles and set them aside on a paper towel to absorb excess moisture.

• 5

  In a large skillet, heat the remaining olive oil over medium-high heat.

• 6

  Add the shrimp to the skillet and sear for 2 minutes per side until they turn pink and opaque.

• 7

  Stir in the minced garlic and cook for 30 seconds until the aroma fills the kitchen.

• 8

  Add the cooked chickpea pasta, roasted peppers, and zucchini noodles to the skillet.

• 9

  Drizzle with lemon juice and toss everything together for 1-2 minutes until the zucchini noodles are just softened but still have a bite.

• 10

  Season with a pinch of sea salt and black pepper, then serve immediately.