Shrimp, Chickpea, and Feta Cheese Nests

For this one-pan dinner, cook chickpeas and shrimp with the pasta. Stir fresh tomato, mint, lemon peel, and feta into the hot spaghetti and serve.

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3 users rated this recipe an average rating of 2.5
Makes:
8 servings
Start to Finish:
30 mins
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Shrimp, Chickpea, and Feta Cheese Nests

Ingredients
1
14 ounce package dried multigrain, whole wheat, or regular spaghetti
2
15 ounce can chickpeas (garbanzo beans), rinsed and drained
1
16 ounce bag frozen peeled, cooked shrimp with tails, thawed
3
roma tomatoes, seeded and chopped
4
ounces feta cheese, crumbled (1 cup)
2
tablespoons chopped fresh mint
2
tablespoons lemon juice
1
teaspoon dried oregano, crushed
 
Lemon Wedges
 
Green olives (optional)
 
Olive oil

Directions

  1. Cook spaghetti, with 1 tablespoon salt added to water, according to package directions; add drained chickpeas and shrimp during the last 1 minute of pasta cooking time. Drain.
  2. Return pasta mixture to pan. Stir in tomatoes, cheese, mint, lemon peel, lemon juice, oregano, and 1/4 teaspoon each salt and black pepper.
  3. Serve with lemon wedges and green olives. Drizzle with olive oil. Makes 8 servings.

Nutrition Facts

(Shrimp, Chickpea, and Feta Cheese Nests)
    Per serving:
  • 696 kcal cal.,
  • 14 g fat
  • (3 g sat. fat,
  • 123 mg chol.,
  • 408 mg sodium,
  • 102 g carb.,
  • 23 g fiber,
  • 44 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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