Shrimp Protein Pasta with Ricotta
High-protein chickpea pasta is tossed with pan-seared shrimp and a creamy ricotta sauce that adds a significant boost of protein without heavy cream. It is an elegant yet straightforward pasta dinner that satisfies both macros and taste buds.
Chickpea pasta with pan-seared shrimp and a light ricotta sauce for a protein-rich Italian-inspired dinner.
Nutrition per serving
Ingredients
Base
Protein
Aromatics
Vegetables
Seasoning
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Cook chickpea pasta according to package directions until al dente, usually 8 to 10 minutes. Reserve 1 cup of pasta cooking water before draining as it will help create the sauce.
Sear the Shrimp
While pasta cooks heat a skillet over high heat with a drizzle of olive oil. Season shrimp with salt, pepper, and red pepper flakes. Sear for 90 seconds per side until golden on the outside and just cooked through. Set aside.
Make the Ricotta Sauce
Reduce skillet heat to medium and add garlic. Cook for 1 minute then add spinach and cook until wilted, about 2 minutes. Add ricotta and half of the reserved pasta water. Stir until a smooth and creamy sauce forms.
Toss and Serve
Add drained pasta to the skillet and toss to coat every noodle in the ricotta sauce. Return shrimp to the pan and gently fold in. Add more pasta water if the sauce seems too thick. Serve immediately with a crack of black pepper.
Substitutions
Common mistakes
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