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Italian
Shrimp Scampi with Chickpea Linguine
Garlic-forward, lemon-slick shrimp over protein linguine — 54 g of protein in the date-night classic.
472Calories
55.1gProtein
33.8gNet carbs
6.8gFiber
11.7gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
14 oz (400 g) large shrimp, peeled, tails on
400 g
4 oz (120 g) chickpea linguine or spaghetti
120 g
5 cloves garlic, sliced thin
15 g
1 Tbsp + ½ tsp (14 g) olive oil
14 g
½ tsp chili flakes
2 g
1 lemon, juiced + zested
30 g
½ cup minus 1 Tbsp (100 g) broth
100 g
1½ Tbsp (8 g) nutritional yeast
8 g
parsley, chopped
15 g
salt
3 g
Method
- Cook the pasta 2 minutes shy of the package time; reserve a cup of water.
- Warm the oil, garlic, and chili flakes together over medium from a COLD pan — the slow start toasts the garlic golden without burning it. ~2 minutes.
- Shrimp in a single layer, 90 seconds a side, until barely pink. Remove everything.
- Deglaze with broth and lemon; boil 1 minute. Add the pasta and finish cooking it right in the sauce, loosening with pasta water until it clings.
- Shrimp and garlic back in with the zest, parsley, and nutritional yeast tossed through off-heat.
Nutrition facts
Per serving.
Calories472
Total fat11.7 g
Total carbohydrate40.6 g
Dietary fiber6.8 g
Net carbs33.8 g
Protein55.1 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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