Shrimp and Chickpea Pasta

Annabelle Breakey

Karen Schmitt created this quick one-pan dinner with the colors of an Arizona desert sunset in mind. Prep and Cook Time: 40 minutes.

Yield: Makes 6 servings (serving size: 2 cups)
Recipe from Sunset

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Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 462
  • Calories from fat: 21%
  • Protein: 33g
  • Fat: 11g
  • Saturated fat: 1.7g
  • Carbohydrate: 57g
  • Fiber: 4.6g
  • Sodium: 882mg
  • Cholesterol: 142mg


  • 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


  1. 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. 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.
  3. Note: Nutritional analysis is per 2-cup serving.
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