Tuscan shrimp marinara with chickpea pasta Recipe

• 6 garlic cloves, finely chopped
• 3 Tbsp extra virgin olive oil
• 1 tsp chopped red peppers or 1 generous pinch cayenne pepper
• 2 lbs ripe tomatoes chopped or 2 14.5 oz cans chopped tomatoes
• 1 cup dry white wine
• 1/2 cup fish stock, we use dashi (optional)
• 2 tsp sugar
• 2 lbs shelled raw shrimp
• 1 can chickpeas drained
• 1 pound Barilla Plus spaghetti or linguini
• 1/2 cup chopped italian parsley
• sea salt and fresh black pepper to taste

1. Fry garlic on med-high in oil until in begins to color, about 1 minute.
2. Add the tomatoes and chili and cook about 5 minutes.
3. Add the wine and stock.
4. Season with sugar, salt and pepper, then simmer uncovered for about 10 minutes to reduce fluid by about half.
5. Add pasta to a pot of boiling water on another burner.
6. Add the shrimp and chickpeas to the tomatoes and simmer for about 3 minutes.
7. Stir in the parsley and cook another 1-2 minutes.
8. Serve the pasta with the sauce poured generously over it.
9. Serve with a crusty Italian bread.

garlic, extra virgin olive oil, red peppers, tomatoes, white wine, fish stock, sugar, shrimp, chickpeas drained, barilla, italian parsley, salt

Taken from cookeatshare.com/recipes/tuscan-shrimp-marinara-with-chickpea-pasta-67113 (may not work)