Recipe: Pesto Basil Shrimp with Chickpea Pasta
In my household, we typically try to participate in “Meatless Monday.” After spending some time with my friends at USA Pulses for a wonderful dinner this past weekend, I decided to share one of my favorite ‘Meatless Monday’ recipes.
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Being that I’m a food blogger who is preparing for my wedding, I have become more and more conscious of calories and carbs. I have really become a huge fan of chickpea, pea and lentil pastas. Not only are they a good source of plant-based protein, they’re also an excellent source of fiber.
To be completely honest, I have made this dish for friends and family, and I’ve never told them that it’s not traditional pasta. They actually don’t even notice.
![](https://eatingwitherica.com/wp-content/uploads/2020/02/lr-9928-683x1024.jpg)
If you have extra time and a food processor and/or a high-powered blender, you can make yours at home. I have provided the recipe for the pesto sauce as well. I am sure you will love the recipe because you will not be able to taste the difference.
![](https://eatingwitherica.com/wp-content/uploads/2020/02/lr-9911-683x1024.jpg)
Pesto Sauce
Ingredients
- 1/2 Lemon
- 2 cups of Fresh basil leaves
- 1 cup Shredded parmesan cheese
- 3 tablespoons of Extra virgin olive oil
- 1 cup Pine nuts (or walnuts)
- 1 Garlic cloves
- Salt and pepper to taste
- Food processor
Directions
Place all of your ingredients into a food processor, or a high-powered blender. Process until smooth.
Basil Pesto Shrimp with Chickpea Pasta
![](https://eatingwitherica.com/wp-content/uploads/2020/02/lr-9932-1-1024x683.jpg)
Ingredients
One (1) container of pesto sauce. You can create your own pesto sauce in your food processor. Or if you don’t have time, you can purchase this pesto sauce:
- Salt and pepper, to taste
- 2 boxes of Chickpea Pasta
- 1/2 cup shaved parmesan
- 1 pound of large shrimp
- 1/2 stick of butter
- 1 tablespoon red flakes
- 2 tablespoon of lemon juice
Directions
- In a large pot of boiling salted water, cook pasta according to package instructions. Drain well. Set side.
- Season shrimp with garlic, lemon juice, salt, pepper, and red pepper flakes. Set aside.
- Turn stove on medium and add butter to large skillet.
- Add shrimp and sauté until bright pink.
- Add the pasta into the pan with the shrimp. Stir in the pesto.
- Make sure the pesto, pasta noodles, and shrimp are well blended.
- Scoop out desired amount into a bowl.
- Garnish with chopped basil and shaved parmesan, if desired.