Shrimp and Chickpea Pasta

Shrimp and Chickpea Pasta
Photo by Annabelle Breakey

Ingredients

  • 1 ½ pounds shrimp, peeled and deveined
  • 1 can (15 oz.) chickpeas (garbanzo beans), drained and rinsed
  • 1 can (14 1/2 oz.) whole peeled tomatoes, chopped
  • 2 tablespoons finely shredded parmesan cheese
  • 4 cloves garlic, chopped
  • ½ teaspoon salt
  • 2 cans (14 1/2 oz. each) reduced-sodium chicken broth
  • + 8 more ingredients
    • 3 tablespoons olive oil
    • 8 ounces mushrooms, sliced
    • ½ teaspoon red chile flakes
    • 4 green onions, white and light green parts, thinly sliced
    • 1 to 2 tbsp. lemon juice
    • 2 teaspoons chopped fresh oregano
    • ¾ pound thin spaghetti
    • 1 tablespoon chopped flat-leaf parsley

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 toma...

View full recipe at My Recipes

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