Shrimp Chickpea Pasta
A skillet of shrimp over chickpea pasta and oil-free tomato sauce. Shellfish is the usual parish allowance when fish is out; confirm with your priest before you make it a Lent habit.
Ingredients
- 8 ounces chickpea pasta
- 2 tablespoons olive oil, divided
- 10 ounces raw shrimp, peeled and deveined
- ½ teaspoon salt, plus more to taste
- Black pepper to taste
- 3 garlic cloves, minced
- 1 ½ cups oil-free tomato basil sauce
- ½ teaspoon red pepper flakes, optional
- 3 tablespoons chopped fresh parsley
Instructions
Boil the chickpea pasta in well-salted water until just shy of tender. Drain, saving ½ cup pasta water.
Pat the shrimp dry. Heat 1 tablespoon oil in a wide skillet over medium-high. Season the shrimp with salt and pepper and cook 1 to 2 minutes a side until just opaque. Move to a plate.
Drop the heat. Add the remaining oil and the garlic. Cook 30 seconds. Add the sauce and red pepper flakes and simmer 2 minutes.
Toss in the pasta and a splash of pasta water. Return the shrimp. Heat through 1 minute. Finish with parsley.
Notes
Orthodox fasting: many jurisdictions allow shellfish when fish with a backbone is forbidden. This is not a vegan plate. On days without oil, poach the shrimp in the sauce instead of searing. Weigh the shrimp raw if you track; 10 ounces raw is the protein core of the meal.
Nutrition
- Servings
- 2
- Calories
- about 580
- Protein
- about 48 g
- Carbs
- about 58 g