Spicy Shrimp Chickpea Pasta
You can use any noodles you want, but we love chickpea for the kiddos! Paired with a food high in Vitamin C (red bell peppers) increases their iron absorption.
Ingredients:
3 boxes of Banza Chickpea shells, 8oz each (or any noodle works here!)
2lb bag medium shrimp, peeled and deveined (I used fully cooked, thawed in the fridge overnight)
1 tablespoon olive oil
2 red bell peppers, chopped
1 onion, diced
4 roma tomatoes, chopped
9 cloves garlic, minced
1 3/4 teaspoons red pepper flakes (if you don’t like spicy, use less)
4 teaspoons smoked paprika
Kosher salt and freshly ground black pepper, to taste
4 teaspoons Italian seasoning
1/4 cup fresh basil leaves, chopped
6 oz fresh spinach
Instructions:
Add olive oil to a large skillet on medium-low heat.
Add the bell pepper, onion, red pepper flakes, paprika, Italian seasoning, garlic, and salt & pepper to taste.
In a separate pot, cook the pasta noodles according to package instructions, until al dente.
Add the thawed cooked shrimp, tomatoes, spinach, and fresh basil leaves to the same skillet with the bell peppers, onions, and seasonings. Cook for about 3-5 minutes until the spinach starts to wilt, the shrimp is heated, and the tomatoes release some of their juices.
Remove the shrimp mixture from the heat and adjust the seasonings if needed. Cover with a lid and keep off the heat (if the noodles aren’t done cooking yet).
Drain the pasta noodles and add to the skillet with the shrimp mixture.
Mix it all together and serve warm.
