Wild Caught Shrimp Gemelli Chickpea Low Carb Protein Pasta Salad – super easy, quick, nutritious & delicious for lunch/dinner
This dish has a lot of easy variations. I included some options below. It keeps well in the fridge for up to 3-4 days.
Recipe:
Ingredients:
– Banza @eatbanza chickpea low carb protein gemelli pasta
– wild caught jumbo/large shrimp @bestseafooddirect
– celery (you can add or substitute cucumbers , chilled green beans or asparagus)
– grilled piquillo red peppers @caramiaproducts (raw sweet peppers work great too)
– cherry tomatoes
– scallions or finely chopped red onion
– fresh parsley (basil )
– shredded Parmesan/Asiago or Mozzarella (optional)
– extra virgin olive oil
– lemon
– kosher/sea salt
– cracked black pepper
You can also add capers or Castelvetrano olives if you like them.
Dressing:
– EVOO – 2-2.5 TBSP
– lemon juice – 1 TBSP
– white balsamic vinegar – 1 TBSP
– garlic aioli mustard (Dijon or a French style mustard will work too) – 1 tsp
– sea salt/kosher salt
– cracked black pepper
Start by cooking the pasta per box instructions. Banza chickpea pasta only takes approx. 7-9 minutes to cook once you added to boiling water. Rinse under cold water, put back into pot, add a little drizzle of EVOO & set
aside.
Clean & sauté the shrimp in a little EVOO. Season with salt & pepper. Drizzle with some lemon juice. Set aside to cool.
Clean & chop the veggies: celery, tomatoes, scallions, parsley. Cut the roasted peppers.
Mix the dressing.
Add everything + shredded Parmesan to the pasta pot & mix well (gently). Taste & season more, if needed.
Plate, sprinkle with a little more Parm, fresh parsley & cracked black pepper.
Enjoy!
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