Garlic Shrimp With Crisped Chickpeas
A snappy skillet dish well-suited to warm weather eating and snacking, this garlic shrimp recipe is a sunny mashup of shrimp scampi and gambas al ajillo, leaning on the lighter side. A hefty dose of smoked paprika adds a spirited color and dynamic smoky flavor to both the garlicky shrimp and chickpeas. The canned chickpeas gain extra depth and texture from sizzling in the pan until crunchy, then simmering in white wine until tender. Use a wine that you’d like to sip alongside this dish, and serve with some crusty bread to wipe your bowl (and even the pan). If you’d like some greens to round out your spread, simple sautéed spinach with garlic would be a delightful addition.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1 ½pounds shrimp, peeled and deveined
- Salt
- 1 ½teaspoons smoked paprika
- 4large garlic cloves, minced or grated
- 1(15-ounce) can chickpeas, rinsed
- 2tablespoons olive oil, plus more for drizzling
- ¾cup white wine
- 1lemon, halved
- Torn or chopped parsley leaves and tender stems
- Crusty bread (optional), for serving
Instructions
Step 1
Pat the shrimp dry. Season generously with salt, plus 1 teaspoon of the paprika and half the garlic, then set aside.Step 2
Pat the chickpeas dry and discard any loose skins. Heat the oil in a large (12-inch) skillet over medium-high until very hot, about 2 minutes. Add the chickpeas, season with salt and cook, stirring occasionally, until they darken in color and crisp on the outside, about 10 minutes. Lower the heat if they are aggressively popping out of the pan or getting too dark.Step 3
Lower the heat to medium and drizzle the pan with oil (about 1 tablespoon). Add the remaining garlic and 1/2 teaspoon paprika to the chickpeas, and stir until fragrant, about 30 seconds. Carefully pour in the wine and let it bubble and start to reduce, about 1 minute.Step 4
Add the shrimp and cook until pink all over, turning halfway through, 3 to 5 minutes, depending on the size of the shrimp.Step 5
Remove from the heat. Squeeze in the juice from a lemon half and stir, seasoning with salt if needed. Garnish with the parsley and a drizzle of oil. Cut the remaining lemon half into wedges for serving along with the bread (if using).