Chipotle Shrimp and Chickpeas

Karen, FamilStyle Food

This combination of smoky hot chipotle chili, butter and garlicky shrimp makes a delicious one-dish meal over pastina or other tiny pasta shape.

Chipotle Shrimp and Chickpeas
By Karen
Makes 4 servings


1 pound extra-large shrimp (16-20 per pound); peeled and deveined
1 teaspoon finely chopped garlic
½ teaspoon chipotle chile powder, more to taste
1 teaspoon olive oil
Kosher salt
4 tablespoons butter
1 14-ounce can chickpeas, drained
2 tablespoons chopped cilantro
2 cups hot cooked pastina or acini de pepe pasta


Place shrimp, garlic, chipotle powder, oil and ½ teaspoon salt in bowl and toss to combine.
Melt 1 tablespoon butter in 12-inch skillet over medium-high heat. When bubbling subsides, add shrimp and cook until they turn pink and are cooked through, stirring frequently.

Add chickpeas to shrimp along with remaining 3 tablespoons butter; cook 5 minutes.
Taste and season with additional salt, if desired. Sprinkle with cilantro and serve in bowls over pastina.

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