Spaghetti with Shrimp Chickpeas and Feta
Experience a Mediterranean-inspired twist on a classic pasta dish with this vibrant Spaghetti with Shrimp, Chickpeas, and Feta. This recipe combines tender spaghetti with succulent shrimp, protein-packed chickpeas, and creamy crumbled feta, creating a balanced and satisfying meal. Infused with the bold flavors of garlic, fresh lemon zest, and a touch of red pepper flakes, every bite is bright, zesty, and perfectly seasoned. A quick sauté of chickpeas adds a subtle nuttiness, while a sprinkle of fresh parsley provides a pop of color and fresh herbaceousness. Ready in just 30 minutes, this one-pan wonder is perfect for weeknight dinners or elegant entertaining. Serve it warm, garnished with extra parsley and a drizzle of olive oil, for a restaurant-quality meal that’s as easy to make as it is delightful to eat!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 1 lb shrimp (peeled and deveined)
- 1 15-oz can canned chickpeas (drained and rinsed)
- 1 cup feta cheese (crumbled)
- 3 tbsp olive oil
- 3 cloves garlic (minced)
- 1 lemon (zested and juiced)
- 0.25 tsp red pepper flakes
- 2 tbsp fresh parsley (chopped)
- 0.5 tsp salt
- 0.25 tsp black pepper (freshly ground)
- 0.5 cup pasta water (reserved)
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, drain the rest, and set the pasta aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic and red pepper flakes to the skillet. Sauté for about 1 minute, or until fragrant.
Add the shrimp to the skillet and season with salt and black pepper. Cook for 2-3 minutes on each side until the shrimp are pink and cooked through. Remove the shrimp and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil along with the chickpeas. Cook for 2-3 minutes, stirring occasionally, until the chickpeas are lightly golden.
Add the cooked spaghetti to the skillet with the chickpeas. Toss to coat in the olive oil.
Return the shrimp to the skillet. Add the lemon juice, lemon zest, and reserved pasta water. Toss everything together and cook for 1-2 minutes to combine all flavors.
Remove the skillet from heat and fold in the feta cheese and fresh parsley.
Adjust the seasoning with additional salt and black pepper to taste if needed.
Divide the pasta into serving bowls and garnish with extra parsley and a drizzle of olive oil, if desired. Serve immediately.
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 1090 mg | 47% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 5.6 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 298 mg | 23% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 709 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
