I don’t treat myself to shrimp often, but when I do, I keep it simple.
Fun fact about me: I didn’t try shrimp until my junior year of college. First of all, I was brought up in a kosher home. Secondly, I used to be the pickiest eater in the world.
Now, as a bonafide meal prepper I love shrimp for three reasons:
- It’s freezable. You can buy it in bulk, freeze it, and keep it in your freezer for up to three months until you’re ready to cook with it.
- It’s versatile. There are so many ways to flavor shrimp and they taste good with simple aromatics as well, like garlic.
- It’s an excellent source of protein. 100 grams has 24g of protein and only 100 calories. Not bad!
What’s the deal with chickpea pasta?
This recipe also includes chickpea pasta, but if you don’t have any, you can use whatever pasta you’d like. I recommend whole wheat pasta as a good substitute.
The brand I used to make the meal pictured is Banza, but Explore Asian also makes great chickpea pasta. You can order either brand online! I’m not an affiliate for either of these brands, I just like them.
Chickpea pasta is the bomb if you want to get more bang for your calorie buck when you eat starches.
That’s why I stick to complex carbs most of the time and never eat white rice or white bread. But that’s just me! I’m not here to tell you what pasta to use. I’m just here to show you how to make easy meals in no time. 🙂
The Cacio e Pepe recipe I used with the pasta is adapted from the one that’s on Banza’s site. I provide a simple version below (but it’s already really simple).
This recipe is meant to make three servings. When stored in an airtight container, these meals will last up to four days in the fridge. Happy meal prepping!
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