Shrimp and Chickpea Pasta

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

Step 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

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

Note: Nutritional analysis is per 2-cup serving.

Nutrition Facts

Amount Per Serving
Calories 462Calories from Fat 21

% Daily Value *
Total Fat 11g17%

Saturated Fat 1.7g9%
Cholesterol 142mg48%
Sodium 882mg37%
Total Carbohydrate 57g19%

Dietary Fiber 4.6g19%
Protein 33g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Shrimp and Chickpea Pasta