PLANT BASED SHRIMP SCAMPI WITH BARILLA CHICKPEA ROTINI AND PRIMAVERA VEGETABLES

INGREDIENTS

• 3 lbs Barilla Chickpea Rotini
• ½ cup olive oil
• 2 oz garlic, chopped
• 8 oz onions, chopped
• 1 cup white wine
• 3 cups vegetable broth
• ¾ lb red peppers, cut into strips
• ¾ lb red onions, cut into julienne
• ¾ lb broccoli rabe, cut into 2” segments
• ¾ lb summer squash, cut into ¼ moons
• ¾ lb zucchini, cut into ¼ moons
• ¾ lb tri-color carrots, cut into ribbons with a peeler
• 2 tbsp black pepper
• 2 tbsp kosher salt
• 16 oz plant Based Shrimp
• 2 oz lemon juice, fresh squeeze
• ½ cup italian parsley, chopped
• ½ cup basil, chopped
• ¾ lb heirloom tomatoes
• ¼ cup parmesan, shredded (optional)

PREPARATION

1. 1. Cook Barilla Chickpea Rotini according to package directions.
2. 2. In a large pot or tilt skillet over medium heat, add olive oil, garlic, and onions. Sweat until onions are translucent and garlic is fragrant.
3. 3. Add white wine, reduce until almost dry, then add vegetable broth and reduce by half.
4. 4. Add red peppers, red onions, broccoli rabe, summer squash, zucchini, tri-color carrots, black pepper and kosher salt. Cook until vegetables are almost done.
5. 5. Add cooked chickpea rotini, plant based shrimp, lemon juice, parsley and basil, heat until hot.
6. 6. Transfer to a hotel pan and garnish with heirloom tomatoes and optional parmesan.