Shrimp Spaghetti with Chickpea Pasta

Recipe Serves 4

Ingredients:

• 9 ozs Chickpea Pasta
• 1 pound of Shrimp (large, peeled, deveined)
• 2 tbsps Extra Virgin Olive Oil
• 3 Garlic (cloves, chopped)
• 2 cups Crushed Tomatoes (from the can)
• 2 tbsps Capers
• 2 tbsps Pitted Kalamata Olives (chopped)
• Sea Salt & Black Pepper, Tony Chachere’s (to taste)
• 1/4 cup Parsley (chopped)

Directions:

• Cook the pasta according to the directions on the package. Drain and set aside.
• Pat the shrimp dry and season with salt and pepper.
• Meanwhile, heat a dutch oven over medium-low heat. Once warm, add the oil.
• Add the garlic and cook for one minute.
• Add the shrimp and cook for about two minutes per side, until bright pink and cooked through.
• Remove the shrimp with a slotted spoon and set aside.
• Add the tomatoes with their juices, capers, and olives to the pot and bring to a low simmer.
• Cook for about five to eight minutes, until slightly thickened.
• Remove from the heat, add the pasta and the shrimp back in and toss to combine.
• Top with parsley and enjoy!

Recipe Notes

ACTUAL NUTRITIONAL CONTENT PER SERVING: 397 calories, 29g protein, 48g carb, 12g fiber, 20g net carb, 36g sugar, 13g fat, 2g sat fat, 1082mg sodium

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