Sunday, May 23, 2010

Italian ChickPea Shrimp Soup Diavolo with Orecchiette Pasta Recipe

A very spicy soup, full of flavor. This soup has quite a bite to it when it comes to heat. I even add more red pepper flakes on top, after its cooked, of course you can put as much or as little as you like. The shrimp and orecchiette pasta ("hats" are another name for this pasta that our family refers to when making this pasta homemade) . This a hearty soup and can be a whole meal in itself.

I just love chickpea's, we eat them allot in salads, but this soup is perfect with a salad, garlic bread and a glass of white wine.

Top off with a good grade of cheese like Locatelli or Romano freshly grated in long shreds, just adds the right saltiness it needs.

When you can, try using all fresh ingredients, it makes a big difference in the freshness and taste. Use medium size shrimp ,frozen and cooked without tails on.

Of course while visiting Upstate NY last week I came home with all kinds of foods packed in my suitcase. The hat shaped pasta and that's what they call them in Utica NY. My late Aunt Anna use to make them homemade all the time and they were fabulous homemade (another post sometime). I couldn't wait to come home and make something with them. Hard to find in Florida, I looked everywhere for this here. I usually make them homemade, but these are nice to have dry and on hand for soups.
I love to make my own beans this way, just set your crockpot with the dry beans and water overnight, when you awake, your beans are ready to do whatever you want with them. They freeze well, so get those ziplock bags ready, and don't forget to label and date them.

2 cups cooked shrimp without tails on
4 tablespoons extra virgin olive oil
2 celery stalks cut fine
5 garlic cloves, minced
2 cups water
2 cups chicken broth
1/2 cup white wine
1/4 teaspoon dried rosemary
3/4 teaspoon salt
1/4 teaspoon black pepper and cayenne pepper
crushed red pepper flakes
3 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained or
(fresh dried and cooked chickpea 's as shown in picture above, those are done raw covered with water in a crockpot over night on low).
1 large can diced tomatoes undrained or 1 lb grape tomatoes washed and cut up and a small can of tomato sauce
6 tablespoons (1 1/2 ounces) grated in long shreds of fresh Locatelli or Romano cheese
2 cups cooked orecchiette or ditalini pasta
In a food processor or blender, add garlic, celery, spices a cup of broth and a cup or more of chickpea's depending on how thick of a soup you like,( I like a thinner soup full of the flavor but still chunky ) and pulse till it make a smooth consistency. In a large pot add the puree. Stir in the water , rest of the broth, and tomatoes and bring to a boil. Reduce heat, and simmer 20 minutes.
Stir in the wine and shrimp, bring to a boil. Stir in cooked pasta. You can transfer this and leave in a crock pot on warm till you are ready to serve. The pasta will continue however to get softer. Serve with garlic bread and sprinkle each serving with 1 tablespoon cheese and red pepper flakes.

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