Tomato Shrimp Pasta
A one pot tomato pasta with chickpeas, shrimp and feta. The pasta cooks in the sauce, nothing gets drained, and it's on the table in 30 minutes.
Servings: 4
Calories: 536kcal
Ingredients
- 2 tablespoon olive oil
- 3 garlic cloves finely sliced
- 2 shallots or 1 small white onion finely sliced
- 1 teaspoon red pepper flakes omit if you don't like spice!
- 1 teaspoon paprika
- 14 oz chickpeas drained and rinsed (400g drained weight, from about 2 cans)
- 7 oz small pasta shape 200g
- 1 14.5 oz can chopped or crushed tomatoes (400g)
- 1⅔ to 2½ cups hot vegetable stock 400 to 600ml
- 10.5 oz raw shrimp peeled (300g)
- 3.5 oz feta crumbled (100g), plus more to serve
- Large handful fresh basil about ¾ oz / 20g, roughly chopped
- Salt and black pepper
Instructions
- Heat the olive oil in a large, wide skillet over medium heat. Add the garlic and shallots and cook for 4 to 5 minutes until softened. Stir in the red pepper flakes and paprika.
- Add the drained chickpeas and stir for a minute, then add the dry pasta and stir to coat.
- Pour in the canned tomatoes and 1⅔ cups of the hot stock. Stir well and bring to a simmer.
- Simmer for 8 to 10 minutes, stirring every couple of minutes and scraping the base of the pan, until the pasta is almost al dente. Add more stock or water if the pasta is sticking to the base of the pan and is not yet cooked.
- Stir in the shrimp and cook for about 3 minutes, until opaque and curled. Taste and season with salt and pepper.
- Remove from the heat. Crumble over the feta, scatter with basil, and optionally sprinkle with more red pepper flakes. Serve straight from the pan. Enjoy, my friends!!
Video
Notes
- Stir regularly and scrape the base. Unlike one pot rice, pasta in an open pan will catch and burn if left alone.
- Stock quantity is a range because pasta shapes absorb different amounts. Start low and add more as needed.
- Use a wide, shallow pan rather than a deep pot so the liquid reduces at the right rate.
- Add the feta off the heat so it stays in distinct pieces instead of melting into the sauce.
- Keeps 3 days in the fridge. The pasta absorbs the sauce as it sits, so loosen with water when reheating. Not suitable for freezing.
Nutrition
Calories: 536kcal | Carbohydrates: 68g | Protein: 29g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 958mg | Potassium: 530mg | Fiber: 10g | Sugar: 7g | Vitamin A: 786IU | Vitamin C: 2mg | Calcium: 229mg | Iron: 4mg