Lemon Garlic Shrimp & "Creamy" Pasta
Ingredients
- 1 lb shrimp, peeled and deveined
- 8 oz Banza chickpea pasta
- 4 cloves garlic, minced
- Juice of 1 lemon
- 1/4 cup fat-free Greek yogurt
- Salt and pepper to taste
- Fresh parsley, chopped
- Reserved pasta water
Instructions
Cook the Banza pasta according to package directions. Before draining, reserve about 1/2 cup of pasta water.
While the pasta cooks, heat a non-stick skillet over medium-high heat. Add the shrimp and garlic with a splash of water. Cook for 2–3 minutes per side until the shrimp are pink and curled.
Add the drained pasta to the skillet with the shrimp. Squeeze the lemon juice over everything.
Remove from heat. Stir in the fat-free Greek yogurt, adding pasta water a splash at a time until you reach the consistency you want.
Season with salt and pepper. Garnish with fresh parsley.
Notes
The pasta water is the secret here. The starch makes the yogurt sauce cling to the noodles instead of sliding off. Banza pasta adds extra protein and fiber compared to regular pasta. Any short pasta shape works — rotini and penne hold the sauce well.
Nutrition Facts
Per serving. Values are estimates calculated to help manage a low-fat diet.
