Shrimp and Chickpea Pasta
Annabelle Breakey
Yields Makes 6 servings (serving size: 2 cups) Total Time 40 mins
AuthorKaren Schmitt, Phoenix, AZ,
Karen Schmitt created this quick one-pan dinner with the colors of an Arizona desert sunset in mind. Prep and Cook Time: 40 minutes.

How to Make It

Step 1
1

In a large frying pan with a tight-fitting lid, cook olive oil, mushrooms, and salt, uncovered, over high heat, stirring until mushrooms start to brown slightly, 3 to 5 minutes. Lower heat to medium high, add garlic and chile flakes, and cook, stirring, until fragrant, 1 to 2 minutes. Add tomatoes, chicken broth, and chickpeas. Bring to a boil. Cover, reduce heat to low, and cook 20 minutes.

Step 2
2

Break pasta into 2-in. pieces. Add pasta to vegetable mixture, cover, and simmer until pasta is cooked on the outside but still raw in the center, about 4 minutes. Add shrimp, cover, and cook until shrimp and pasta are cooked through, about 5 minutes. Stir in oregano and 1 tbsp. lemon juice. Sprinkle with remaining lemon juice to taste. Garnish with green onions, parmesan, and parsley. Serve hot.

Step 3
3

Note: Nutritional analysis is per 2-cup serving.

Ingredients

 3 tablespoons olive oil
 8 ounces mushrooms, sliced
 1/2 teaspoon salt
 4 cloves garlic, chopped
 1/2 teaspoon red chile flakes
 1 can (14 1/2 oz.) whole peeled tomatoes, chopped
 2 cans (14 1/2 oz. each) reduced-sodium chicken broth
 1 can (15 oz.) chickpeas (garbanzo beans), drained and rinsed
 3/4 pound thin spaghetti
 1 1/2 pounds shrimp, peeled and deveined
 2 teaspoons chopped fresh oregano
 1 to 2 tbsp. lemon juice
 4 green onions, white and light green parts, thinly sliced
 2 tablespoons finely shredded parmesan cheese
 1 tablespoon chopped flat-leaf parsley

Directions

Step 1
1

In a large frying pan with a tight-fitting lid, cook olive oil, mushrooms, and salt, uncovered, over high heat, stirring until mushrooms start to brown slightly, 3 to 5 minutes. Lower heat to medium high, add garlic and chile flakes, and cook, stirring, until fragrant, 1 to 2 minutes. Add tomatoes, chicken broth, and chickpeas. Bring to a boil. Cover, reduce heat to low, and cook 20 minutes.

Step 2
2

Break pasta into 2-in. pieces. Add pasta to vegetable mixture, cover, and simmer until pasta is cooked on the outside but still raw in the center, about 4 minutes. Add shrimp, cover, and cook until shrimp and pasta are cooked through, about 5 minutes. Stir in oregano and 1 tbsp. lemon juice. Sprinkle with remaining lemon juice to taste. Garnish with green onions, parmesan, and parsley. Serve hot.

Step 3
3

Note: Nutritional analysis is per 2-cup serving.

Shrimp and Chickpea Pasta