Shrimp w/ chickpea pasta Recipe
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Ingredients
- 6 garlic cloves, finely chopped
- 3 Tbsp extra virgin olive oil
- 1 tsp chopped red peppers or 1 generous pinch cayenne pepper
- 2 lbs ripe tomatoes chopped or 2 14.5 oz cans chopped tomatoes
- 1 cup dry white wine
- 1/2 cup fish stock, we use dashi (optional)
- 2 tsp sugar
- 2 lbs shelled raw shrimp
- 1 can chickpeas drained
- 1 pound Barilla Plus spaghetti or linguini
- 1/2 cup chopped italian parsley
- sea salt and fresh black pepper to taste
Directions
- 1. Fry garlic on med-high in oil until in begins to color, about 1 minute. Add the tomatoes and chili and cook about 5 minutes. Add the wine and stock. Season with sugar, salt and pepper, then simmer uncovered for about 10 minutes to reduce fluid by about half.
- 2. Add pasta to a pot of boiling water on another burner.
- 3. Add the shrimp and chickpeas to the tomatoes and simmer for about 3 minutes. Stir in the parsley and cook another 1-2 minutes.
- 4. Serve the pasta with the sauce poured generously over it. Serve with a crusty Italian breadItalian bread.
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