- Estimated Time To Cook According To Recipe: 40 Minutes
- Actual Cooking Time (Including Prep) 36 Minutes
This is a very quick recipe that you can make in just one pot, so it’s another favorite to have on hand for a fast and easy dinner during the week. I actually messed it up halfway through, and was still able to cook it 4 minutes faster than the estimated cooking time. You can find the original recipe for this shrimp and chickpea past on Sunset.
I was a bit skeptical about including chickpeas (garbanzo beans) in a pasta dish with mushrooms and tomato sauce, but they ended up adding a very nice, almost meaty texture to the meal.
Normally, I’d tell you to start boiling the pasta. And yes, if you want to make it separately, you can. However, this recipe asks you to boil the pasta WITH the ingredients, and the noodles will come out tastier because they’re boiled in broth instead of plain water.
So, start by sautéing the mushrooms with some garlic.
Next, add some of the chicken broth, and the canned tomatoes. I cut up the tomatoes in the pan while I was cooking.
The recipe called for whole tomatoes, but I think pre-cut, chunky ones would do just as well.
Let that simmer for a while, letting the tomatoes cook down into a sauce, then add the chickpeas and continue to cook.
Add the rest of your broth and your pasta. The recipe asked me to break the noodles in half, but I’m not 5 years old. I can handle long pasta, and prefer it. I used angel hair pasta this time, but honestly I think fettuccini would be better. It may take longer to cook and more broth though, so keep that in mind.
Once the pasta is almost, but not quite done, add in your shrimp. They cook fast! This can be a little hard to time, preventing overcooking of the pasta and undercooking of the shrimp. Do your best!
As the pasta and shrimp cook, you should be almost out of liquid when everything is done. We aren’t making a soup! You can also add the lemon juice and oregano at this point.
Love cheesy pasta? Then go crazy with the parmesan cheese. I prefer to grate it by hand for the fresh aroma, but you can certainly by pre-shredded to save on time.
Top with cheese, parsley, and green onions according to your taste! Like I said, there’s not much involved in making this dish. You’re basically sautéing some veggies, cooking them in broth with the pasta, then topping with cheese. I know a lot of people don’t like mushrooms so you could sub that out for something you like better.
I’d keep the chickpeas though. I was really surprised how much I liked them in the pasta. This is a distinctly American style pasta, since true Italians would probably not enjoy this type of dish. Anyway, I loved it!