Shrimp and chickpea pasta bowl
Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
1.5 cups chickpea fusilli pasta (I like to use Explore Cuisine)
1 T olive oil
1 T avocado oil, divided
4 large Lacinato kale stems, de-stemmed and roughly chopped
1 small zucchini, halved then sliced
1/3 cup peas, frozen or canned
20-24 medium to large shrimp, thawed and tails removed (I like to use SEAJOY)
Sea salt to taste
Lemon pepper to taste
Red chili flakes to taste
Instructions:
Bring a large saucepan of water to a boil and cook chickpea pasta for about 10 minutes stirring occasionally. Drain pasta and set aside in large bowl. Add olive oil.
Over medium heat, pour 1 T avocado oil in a medium sized skillet. Once hot, add kale, zucchini, and peas. Then add sea salt, lemon pepper, and red chili flakes. Secure lid on skillet, stirring occasionally, for 5-7 minutes or until kale is wilted and peas and zucchini are cooked through.
Once vegetable mix is done, place over pasta. Stir together and divide into two single serve bowls.
In the same pan used for the vegetables, over medium heat, add remaining avocado oil. Then add shrimp, sea salt, lemon pepper, and red chili flakes. Cook shrimp 3-4 minutes on each side or until fully pink.
Once cooked, divide shrimp between the two bowls and enjoy!
