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Lemony Shrimp and Chick Pea Pasta Recipe

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This recipe for Lemony Shrimp and Chick Pea Pasta, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Marie Smith


12 oz. Pappardelle pasta or any fat ribbon pasta
1 lb. peeled and deveined shrimp, tails removed
olive oil
1 med. red onion chopped
4 large garlic cloves diced
salt and pepper
ground cumin
2 cups fresh spinach leaves
1 15 oz. can chick peas drained and rinsed
1 1/4 c. plain non fat yogurt
1 cup fresh mint leaves chopped
juice of one lemon
2 tsp. lemon zest

Toss shrimp with olive oil, lemon juice, onion, garlic, salt, pepper and cumin. Seal in a zip loc bag and marinate at room temperature for 10 min. Cook linguine. In a skillet cook shrimp and it's juices and little more olive oil until pink and done. At the last minute toss in more lemon juice, chick peas, spinach and yogurt. Remove from heat and toss with pasta. Season with salt and pepper, add mint leaves and lemon zest.




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