the review: chickpeas, pasta, and shrimp with rosemary oil

You have to love a recipe that says, “Cook…until 2 minutes from al dente, and then…” If I knew when 2 minutes from perfect was, I could rule the world.

Despite this somewhat elusive instruction, I give this dish an A for easy and tasty. Let’s just add to that no complaints from two preschoolers (reminder: contains garbanzo beans AND shrimp), and we might be up to an A+. Seconds of shrimp, I might add. Maybe it was that we let them watch TV while they ate tonight (parent of the year, people). No. I think it was the recipe.

This shrimp and pasta dish was supposed to take 45 minutes. Mine took a little longer but it was a very, and I mean very, low maintenance recipe. All of the time is in simmering or boiling or cooking. None of it is hands on. Just what I needed tonight. Perfect for coming home from work. Or carpool.

As for flavor, this is a very simple meal. The veggie broth gives it a nice, sweet taste. The rosemary oil adds depth. Overall, not to sound weird, but a beautiful combination of flavors. I didn’t bother with a veggie tonight. Just couldn’t. But I’d suggest a simple spinach salad with pear and goat cheese. And some nice, crusty French bread for dipping. Delish.