Veggie Shrimp Pasta
Feel the summer vibes with this light and bright shrimp and veggie recipe with chickpea pasta. It's high in protein, good fat, and packs in tons of nutrients from every ingredient in this dish. BLW, toddler, kid, and family friendly.
Ingredients
- 1 lb raw shrimp thawed
- 2 zucchini
- 1 1/2 cup cherry or grape tomatoes 1 pint, or one 10-12 oz container
- 4 cloves garlic minced (or 6 teaspoons jarred)
- 1/2 lemon juiced
- 1 eight oz box of chickpea pasta (or any pasta)
- 1/2 cup + 2-4 tbsp oil oil (1/2 cup for sauce, more for sauteing vegetables extra virgin
- salt and pepper to taste
- basil for garnish optional
- grated Parmesan cheese to your liking
Instructions
- Bring a large pot of water to a boil. Add chickpea pasta (or any pasta you are using). Cook according to package.
- Slice zucchini into half circles, and slice cherry/grape tomatoes in half.
- In a large pan, heat a drizzle of olive oil over medium heat. Add the zucchini, 1 cloves minced garlic, and season with salt and pepper. Cook until almond tender (5-7 minutes)
- Add the tomatoes and cook for an additional 2-3 minutes.
- Remove vegetables from the pan and set aside.
- In the same pan, add another drizzle of olive oil. Add the shrimp, salt and pepper to taste, and 1 clove of minced garlic. Cook until pink and opaque (about 2-3 minutes per side). Internal temperature should be 145 F.
- In a saucepan, heat 1/2 cup olive oil over medium heat. Add 2-3 cloves of minced garlic (adjust to your preference) and lemon juice. Cook until garlic is soft, and sauce is hot and starts to simmer.
- Drain pasta and return to the pot. Add the cooked vegetables and garlic lemon sauce (add sauce slowly and the amount to your preference - you might not want to use all of it). Add Parmesan cheese to your preference, then toss to combine all ingredients.
- Add pasta and veggie mixture to a plate or bowl and top with the cooked shrimp. Add dried or fresh basil as a garnish. Enjoy!
Notes
- Feel free to double this recipe. I usually double this recipe for my family of 4, and we have enough for 2 nights of dinner!
- Feel free to add more or less of any of the ingredients in this recipe, to your liking. All of the ingredients in this recipe can be increased or decreased to your preference.
- Don't like chickpea pasta? No problem. Use any pasta that you like. But - note that most regular pasta comes in a 16 oz box while chickpea pasta comes in an 8oz box. If using a 16 oz box, double the recipe or use 1/2 box of pasta.