Lemon Garlic Shrimp with Banza Pasta
Pasta is king. And queen. And prince and princess. And all other things that hold a high level of power. It is my ULTIMATE comfort food (fucking pasta and bolognese? GTFO of here), but it also isn’t realistic to eat it every night unless you live in Italy and it has no preservatives and you walk around everywhere. THEREFORE, I’m always looking for healthier options.
Zoodles are fine but get boring (and watery), so I’m trying my hand with Banza — the pasta made out of chickpeas. It’s still carby, don’t get it twisted. BUT it’s full of protein, which makes it a healthier choice. Use it in this recipe and EN.FUCKING.JOY.
Lemon Garlic Shrimp Pasta with Banza
8 ounces Banza Pasta (so, a full box)
2 Tablespoons olive oil
1 Tablespoon butter
4 cloves garlic, minced
1 teaspoon red pepper flakes
1¼ pound large shrimp
salt and pepper to taste
1 teaspoon italian seasoning
4 cups baby spinach
½ cup parmesan cheese
2 Tablespoons parsley, chopped
1 Tablespoon lemon juice
In a large pot cook the pasta in boiling water according to package directions. Drain and set aside.
Using the same pan, heat olive oil and 2 Tablespoons of butter. Add the garlic and red pepper flakes and cook until fragrant.
Add the shrimp and salt and pepper to taste. Cook until the shrimp start to turn pink. Add Italian seasoning and spinach and cook until wilted.
Add the pasta back to the pot with the parmesan and parsley. Stir until mixed.
Add the lemon juice before serving and serve while hot.
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