Name: Shrimp chickpea linguini
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 2/3 cup chickpea linguini, strands snapped in half; 5 oz large raw shrimp (21-25 count), peeled and deveined; 2 cloves garlic, minced; 2 tsp extra virgin olive oil; 1/2 tsp red pepper flakes; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped; 1 tsp salt; 6 cups water

Nutrition

Per serving

436 calories

Protein: 40g; 34% of calories
Carbs: 44g; 37% of calories
Fat: 15g; 28% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 5 min

Bring water and two-thirds of the salt to a boil in a large pot. Add the chickpea pasta and cook until tender, about 7 to 9 minutes. Reserve 1/4 cup of the starchy pasta water, then drain the noodles.
While the pasta finishes, heat the olive oil in a 12-inch skillet over medium-high heat. Add the shrimp in a single layer and season with the remaining salt. Cook until pink and just opaque, about 2 minutes per side. Transfer the shrimp to a plate. Done when shrimp are opaque and curled into a loose C, 145°F.
Lower the heat to medium. In the same skillet, add the garlic and red pepper flakes. Cook until the garlic is fragrant but not browned, about 1 minute.
Add the drained pasta and the reserved pasta water to the skillet. Toss constantly for 1 minute until the water and oil emulsify into a glossy sauce. Remove the skillet from the heat, then stir in the cooked shrimp, lemon juice, and parsley. If the noodles look dry, add a tiny splash more water.

Nutrition

Ingredients

Instructions

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