NUTRITION

SERVINGS

INGREDIENTS

7 oz Shrimp

0.75 oz Chickpea fettuccine

0.5 tsp Extra virgin olive oil

3 cloves Garlic

0.25 cup Plain Greek yogurt

1.5 tbsp Parmesan cheese

1 tbsp Fresh parsley

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea fettuccine according to package directions until al dente.

• 2

  Before draining the pasta, reserve 0.25 cup of the starchy pasta water and set it aside.

• 3

  Pat the shrimp dry with paper towels and season them with the sea salt and black pepper.

• 4

  Heat the olive oil in a large skillet over medium-high heat and sauté the shrimp for 2 minutes per side until pink and opaque, then remove them from the pan.

• 5

  In the same skillet, reduce heat to medium and add the minced garlic, sautéing for 1 minute until fragrant but not browned.

• 6

  In a small bowl, whisk together the Greek yogurt, grated parmesan cheese, and lemon juice.

• 7

  Add the reserved pasta water to the skillet with the garlic, then whisk in the yogurt mixture until a smooth sauce forms.

• 8

  Add the cooked fettuccine and sautéed shrimp back into the skillet, tossing gently to coat every strand in the garlic sauce.

• 9

  Garnish with fresh chopped parsley and red pepper flakes before serving warm.