Name: Shrimp and chickpea pasta with broccoli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz shrimp, peeled and deveined; 2/3 cup chickpea pasta; 7 oz broccoli, cut into small florets; 1/3 cup grated parmesan cheese; 1 tbsp olive oil; 2 cloves garlic, minced; 3/4 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 1/2 tsp red pepper flakes; 8 1/2 cups water

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 400°F. On a half-sheet pan, toss the broccoli florets with half the olive oil, half the salt, and half the black pepper. Spread them in a single layer and roast for 20 minutes until the edges are charred and tender.
While the broccoli roasts, bring a large pot of water to a boil with a pinch of salt. Add the chickpea pasta and cook for 8 to 10 minutes until tender. Drain the pasta, reserving a splash of the cooking water.
In a 12-inch skillet, heat the remaining olive oil over medium-high heat. Season the shrimp with the rest of the salt and pepper. Add the shrimp to the skillet and cook for 2 to 3 minutes, flip, and cook for 2 minutes more until pink and opaque. Done when opaque in the center, 145°F.
Lower the heat to medium. Add the minced garlic and red pepper flakes to the skillet with the shrimp and cook for 1 minute until the garlic is fragrant but not browned.
Add the cooked pasta, roasted broccoli, lemon juice, and parmesan cheese to the skillet. Toss everything together, adding a splash of the reserved pasta water if needed to help the cheese coat the noodles. Serve immediately.

Nutrition

Ingredients

Instructions

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