Chipotle Shrimp Rotini

Tonight we decided to take in some of the scenery and enjoy the moment. We’ve been craving chipotle flavors as of late and so I finally got the hubs to agree to some carbs 😉🤤

We’ve been eating the Banza Chickpea noodles for some time and have been thoroughly satisfied. We’ve noticed less bloating and nearly no carbo crash after meal time. Definitely recommended!

Try it out, enjoy & let us know your thoughts in the comments!

Recipe
1 lb Shrimp
2 c Marinade (chicken broth, 2Tbl chipotle paste, garlic pow, salt, pepper, & mushroom pow)
1 Yellow Onion, Diced
4-6 Garlic Cloves, Minced
6oz Cherry Tomatoes, Halved
1 Box Banza Chickpea Rotini Noodles
Topped with Fresh Grated Parm & Chopped Basil

Steps

1. Mix marinade and add half to the shrimp, let soak 4 hours ( overnight is even better ).
2. Chop all the veg and set aside.
3. Drain the shrimp and sauté with oil in a hot pan until pink and cooked through.
4. Remove shrimp and add the onion, simmer until translucent then add garlic and cook 1-2 more minutes.
5. Add the cherry tomatoes and cook until they start to wilt and shrivel.
6. Add the remaining marinade and bring to a simmer then add shrimp and cook one more minute.
7. While cooking the sauce, bring 4qts of water to a boil and cook pasta until ”al dente“. 
   You want a little bite to the noodles so they don’t over cook when added to the sauce.
8. Add cooked and drained noodles into the sauce and mix well, being careful to not smash the noodles and shrimp.
9. Plate more than you think you will eat and top with shredded parm and fresh basil.
10. Indulge and Enjoy!