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Creamy Chickpea and Lentil Curry with Lemon

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A quick and flavorful pasta dish featuring tender shrimp sautéed in garlic butter, tossed with sweet cherry tomatoes, fresh herbs, and pasta for a light yet satisfying meal.

Ingredients

Units Scale
  • 8 oz spaghetti or linguine
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 lb large shrimp, peeled and deveined
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 cups cherry tomatoes, halved
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh basil, chopped
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
  2. In a large skillet, heat olive oil and 1 tablespoon butter over medium heat.
  3. Add garlic and red pepper flakes (if using) and sauté for 30 seconds until fragrant.
  4. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
  5. Add remaining butter to skillet, then stir in cherry tomatoes. Cook for 3–4 minutes until softened.
  6. Return shrimp to the skillet along with cooked pasta and reserved pasta water as needed to loosen sauce.
  7. Toss with fresh basil and Parmesan cheese if desired.
  8. Serve immediately.

Notes

  • For extra flavor, deglaze the pan with a splash of white wine before adding tomatoes.
  • Use zucchini noodles instead of pasta for a low-carb option.
  • Adjust garlic and red pepper flakes to taste.

Nutrition

Find it online: https://tastyera.com/creamy-chickpea-and-lentil-curry-with-lemon/