Ingredients

The following ingredients have 4 Servings
  • 8 ounces chickpea penne pasta
  • 1 lb raw shrimp (tail off or on, frozen or fresh)
  • sprinkle garlic powder
  • 2 tbsp avocado oil
  • sprinkle lemon pepper
  • sprinkle fine sea salt
  • 2 medium zucchini
  • 1 cup Trader Joe's Bruschetta Sauce (Trader Joe's)
  • grated parmesan (optional)
  • red pepper flakes (optional)

Instruction

  • Cook pasta according to package directions.  Drain the water and set the pasta aside.  
  • For frozen shrimp:  add shrimp to a pan on medium-high heat.  Once almost defrosted but not cooked, drain the water. (If using fresh raw shrimp or pre defrosted skip this step.)  
  • Add two tablespoons avocado oil to the pan and toss shrimp in the oil.  
  • Sprinkle shrimp with garlic, lemon pepper, and salt.  Let good for 3-4 minutes before turning shrimp and sprinkling the other side with the seasonings.  Shrimp is done when it is cooked all the way through.  The shrimp will be a nice pink color.  It won't take more than 10 minutes at the max, usually closer to 5-6 minutes.  
  • Remove shrimp from the heat and set aside.  
  • Wash and cut zucchinis into half moons pieces.  
  • Combine pasta, shrimp, zucchini, and bruschetta sauce.  Serve hot or cold!  I topped mine with grated parmesan and red pepper flakes, but you do you!