Recipe: Pasta Fresca with Shrimp

Total Time: 30 minutes

Yield: 6 serving(s)

Ingredients

• 1 lb raw shrimp devined and peeled
• 1 can garbanzo beans or chick peas
• 1 head of swiss chard washed and stems removed, then cut into bite size pieces (kale works as a great substitute)
• 1 pint cherry tomatoes
• 1 red bell pepper cleaned and sliced into stripes
• 1 yellow bell pepper cleaned and sliced into stripes
• 1-5 oz container of crumbled feta cheese
• 7 fresh basil leaves diced or 1 tbsp dried basil
• 2 tbsp extra virgin olive oil
• 1/2 fresh lemon juiced (reserve peel for zest)
• 1 tbsp lemon zest from peel
• 1/2 a red onion diced
• 3 cloves garlic minced
• 1 lb cappellini pasta fresh or boxed
• 1 tsp crushed red pepper
• 1/2 tsp salt
• 1/2 tsp black pepper

Directions

1. Rinse, devine, and peel shrimp. Set aside.
2. Bring a large stock pot of water to bowl with a pinch of salt.
3. While water is heating wash and prep all the veggies so they are ready to go.
4. Boil your noodles according to directions or label and rinse under water to stop boiling. Reserve 1 cup of pasta water and set aside.
5. Heat 2 tbsp oil in your pan and add swiss chard, tomatoes, peppers, garbanzo beans, basil, garlic, crushed red pepper, salt, and black pepper and cook 3 minutes on medium heat.
6. Add in shrimp, red onion, lemon juice, pasta water, and pasta cooking all ingredients together until the shrimp is cooked approx 3-5 minutes. Plate and garnish with lemon zest and feta cheese.

Nutrition Information Per Serving