A few years ago, Ali was living in Amherst, and I would stay with her every week or two when I'd show up to talk with my adviser and do some actual work for grad school, sort of alternating between Ali's house and Peter and Gail's house. Anyway, Ali had a stack of Cooking Light magazines, I think they'd been gifted to her when Ross and Sam moved out of the country. This was a recipe, roughly, from one of those magazines, and it was quite good. Not just with the qualifier "for a Cooking Light recipe", but on its own! The bright and tangy lemon-mustard sauce brightened the pasta, and the capers provided bright little salty notes. I wanted to make it again, and amazingly, I actually found the original recipe online! This is a good one - quick, easy, and relatively cheap, depending on how many shrimp you use. Below is how I remade this recipe, since I'm incapable of following an actual recipe.
Pasta with shrimp and chickpeas
1 box Pasta
Shrimp (vary the amount based on how many shrimp you want - we went with a half pound for two of us)
1 can chickpeas
several handfuls of fresh arugula
1 red onion
several spoonfuls of capers
1 clove garlic
olive oil
Sauce:
1 lemon
1 spoonful dijon mustard
A splash of olive oil
a pinch or three of salt
a pinch or three of freshly ground pepper
Get your water boiling. Lots of it. Salt it.
Dice the onion, sweet on high heat in olive oil until there's some browned bits. Dice the garlic, add that to the pan and cook until it's starting to get fragrant. Cook the shrimp, a few minutes (2?) on each side, until they're just pink. When they're nearly done, throw in the capers, chickpeas, and arugula/spinach/swiss chard/baby lettuce of any sort to wilt, and once the greens are wilted, take off the heat.
Meanwhile, make the sauce - juice the lemon, mix with mustard and oil and salt and pepper, taste and adjust.
Once the pasta is done (cook to your preferred cookedness), mix it all together. We got a solid four servings out of this, two for dinner and two for lunch.
Enjoy!
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