Shrimp Spaghetti with Chickpea Pasta

by

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!

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Patty Martin

Registered Dietitian Nutritionist

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