Sunset's Shrimp & Chickpea (Garbanzo) Pasta |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From the magazine's August 2007 edition: Karen Schmitt, Phoenix - Schmitt created this quick one-pan dinner with the colors of an Arizona desert sunset in mind. Nutrition facts: 462 cal, 99 fat cal, 33g protein, 11g fat, 1.7g sat fat, 57g carb, 4.6g fiber, 882mg sodium, 142mg chol. Ingredients:
3 tablespoons olive oil |
8 ounces mushrooms, sliced |
1/2 teaspoon salt |
4 garlic cloves, chopped |
1/2 teaspoon red chili pepper flakes |
1 (14 1/2 ounce) can whole canned tomatoes, chopped |
2 (14 1/2 ounce) cans reduced-sodium chicken broth |
1 (15 ounce) can chickpeas, drained and rinsed (garbanzo beans) |
3/4 lb thin spaghetti |
1 1/2 lbs shrimp, peeled and deveined |
2 teaspoons fresh oregano, chopped |
1 -2 tablespoon lemon juice |
4 green onions, white and light green parts, thinly sliced |
2 tablespoons parmesan cheese, finely shredded |
1 tablespoon flat leaf parsley, chopped |
Directions:
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.
2. Break pasta into 2-inch 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 parlsey. Serve hot.
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