Chickpea Pasta with Shrimp

How to Make Chickpea Pasta with Shrimp

1. 1

   Step 1: Cook the chickpea pasta

   Bring a large pot of water to a rolling boil and add the kosher salt. Add the chickpea pasta and cook according to package directions (typically 7–9 minutes) until al dente. Reserve 1 cup (240 ml) of pasta cooking water, then drain the pasta and set aside.

   For this step

   • 12 ozchickpea pasta (dry)
   • 1 tbspkosher salt
   
2. 2

   Step 2: Sear the shrimp and build aromatics

   While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the shrimp lightly with salt and a pinch of black pepper, then cook 1–2 minutes per side until opaque; transfer to a plate. Reduce heat to medium, add the garlic and red pepper flakes, and cook 30–45 seconds until fragrant (do not brown).

   For this step

   • 1 lbshrimp, peeled and deveined
   • 2 tbspextra-virgin olive oil
   • 3 clovesgarlic, thinly sliced
   • 1/2 tspred pepper flakes
   
3. 3

   Step 3: Make the tomato-lemon sauce

   Add the halved cherry tomatoes to the skillet and cook 3–5 minutes, stirring occasionally, until they begin to blister and soften. Add the lemon zest and juice and 1/2 cup of the reserved pasta water, scraping up any browned bits to form a light sauce; simmer 1–2 minutes to meld flavors.

   For this step

   • 1 ptcherry tomatoes, halved
   • 1 mediumlemon (zest + juice)
   
4. 4

   Step 4: Toss pasta with sauce and return shrimp

   Add the drained chickpea pasta to the skillet and toss to coat, adding more reserved pasta water a splash at a time to reach a silky consistency. Return the cooked shrimp to the pan, warm through for 1 minute, then remove from heat and stir in the grated Parmesan (if using).

   For this step

   • 1/2 cupgrated Parmesan (optional)
   
5. 5

   Step 5: Finish and serve

   Taste and adjust seasoning with salt and black pepper as needed. Divide among bowls, sprinkle with chopped parsley, and serve immediately with extra lemon wedges or Parmesan on the side.

   For this step

   • 1/4 cupfresh parsley, chopped
   

1. Bring a large pot of water to a rolling boil and add the kosher salt. Add the chickpea pasta and cook according to package directions (typically 7–9 minutes) until al dente. Reserve 1 cup (240 ml) of pasta cooking water, then drain the pasta and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the shrimp lightly with salt and a pinch of black pepper, then cook 1–2 minutes per side until opaque; transfer to a plate. Reduce heat to medium, add the garlic and red pepper flakes, and cook 30–45 seconds until fragrant (do not brown).
3. Add the halved cherry tomatoes to the skillet and cook 3–5 minutes, stirring occasionally, until they begin to blister and soften. Add the lemon zest and juice and 1/2 cup of the reserved pasta water, scraping up any browned bits to form a light sauce; simmer 1–2 minutes to meld flavors.
4. Add the drained chickpea pasta to the skillet and toss to coat, adding more reserved pasta water a splash at a time to reach a silky consistency. Return the cooked shrimp to the pan, warm through for 1 minute, then remove from heat and stir in the grated Parmesan (if using).
5. Taste and adjust seasoning with salt and black pepper as needed. Divide among bowls, sprinkle with chopped parsley, and serve immediately with extra lemon wedges or Parmesan on the side.