This spicy shrimp chickpea pasta is a colorful, protein-packed dinner with plenty of vegetables. Chickpea shells work especially well here, but you can use any pasta your family enjoys.
A QUICK NOTE
This makes a large batch. The full 1¾ tsp red pepper flakes gives it a noticeable kick, so start with less if you are serving children or anyone who prefers milder food. You can always add more at the table.
INGREDIENTS
3 boxes (8 oz each) Banza chickpea shells or pasta of choice
2 lb medium shrimp, peeled and deveined (I use fully cooked shrimp, thawed overnight in the refrigerator)
1 Tbsp olive oil
2 red bell peppers, chopped
1 onion, diced
4 Roma tomatoes, chopped
9 cloves garlic, minced
1¾ tsp red pepper flakes, or less to taste
4 tsp smoked paprika
Kosher salt and freshly ground black pepper, to taste
4 tsp Italian seasoning
¼ cup chopped fresh basil
6 oz fresh spinach
DIRECTIONS
1. Heat the olive oil in a large skillet over medium-low heat.
2. Add the bell peppers, onion, red pepper flakes, smoked paprika, Italian seasoning, garlic, salt, and black pepper. Cook until the vegetables begin to soften.
3. Meanwhile, cook the pasta according to the package directions until al dente.
4. Add the thawed cooked shrimp, tomatoes, spinach, and basil to the skillet. Cook for 3–5 minutes, until the spinach wilts, the shrimp is heated through, and the tomatoes release some of their juices.
5. Remove the skillet from the heat and adjust the seasonings to taste. Cover to keep warm if the pasta is still cooking.
6. Drain the pasta, add it to the skillet, and toss everything together. Serve warm.
