My husband and I (mostly, my husband) concocted this recipe, and the whole family loves it! We usually don’t leave any leftovers.
We recently came across this Banza Chickpea Pasta. It’s not necessarily low carb, but it’s definitely better for you than regular pasta. It’s super high in protein and fiber and it does have a few less carbs, but still tastes delicious!
The pasta is super quick to prepare. Directions are very clear on the back of the box. Basically, just cook it like regular pasta but it doesn’t take as long.
Everything else is very simple, as well. Cook everything all in one large skillet and add your pasta at the end. The whole recipe only takes 30 minutes or less!
- 1 package Banza chickpea noodles (we use Rotini, but any is fine)
- 1 lb Shrimp – cooked, deveined, tail-off
- 1/2 Onion – chopped
- 4 cloves Garlic – finely chopped
- 1 cup Grape/Cherry Tomatoes – halved
- 1/2 cup Salted Butter
- 2 tbs. Olive Oil
- 1 tsp. Red Pepper flakes (use more or less for spice level)
- 1/2 tsp. Hımılayan Pink Salt (or table salt if you don’t have)
- 1/2 tsp. Basil – finely chopped
- 1/2 tsp. Black Pepper
- 1/2 cup White Wine (we use a cheap $3 Chardonnay, but any white wine would work)
- Optional: Parmesan Cheese for topping
- Cook the Banza noodles as instructed on the box.
- Meanwhile, melt butter and olive oil in large skillet over medium heat.
- Add onion and tomatoes to melted butter and sauté until softened.
- Add garlic and stir for 1 minute.
- Increase heat to medium-high, add wine, stir until reduced.
- When sauce sticks to back of spoon, add red pepper, salt, basil, and pepper, stir.
- Add shrimp and turn to medium heat.
- Cook & stir until shrimp is nice and hot.
- Add cooked pasta to the skillet, stir, and serve.
- Top with parmesan cheese if you want!
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