Chipotle Shrimp and Chickpeas

Chipotle Shrimp and Chickpeas
Prep Time BG 10

Prep Time


Cook Time BG 10

Cook Time


Total Time BG 20

Total Time


Serving BG 4



Recipe by Bold with Butter


  • 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 pastina


  1. Place shrimp, garlic, chipotle powder, oil, and ½ teaspoon salt in a bowl and toss to combine. 
  2. 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. 
  3. Add chickpeas to shrimp along with remaining 3 tablespoons butter; cook 5 minutes.
  4. Taste and season with additional salt, if desired. Sprinkle with cilantro and serve in bowls over pastina.
Florida Dairy Farmers
1003 Orienta Avenue
Altamonte Springs, Florida, 32701
Phone: (407) 647-8899