20 Oz. Barilla® chickpea spaghetti 1 Lb. Large shrimp, raw, cleaned and sliced diagonally 5 Tbsp. Extra virgin olive oil 1/2 Cup dry white wine, divided 1 Tsp. Sweet paprika 2 Garlic cloves, minced 2 Pints multi-colored cherry tomatoes, halved 2 Lemons, juice and zest ½ Cup fresh basil, sliced Salt & black pepper to taste
Season shrimp with paprika, 1 tbsp. of olive oil, minced garlic and 1 tbsp. of wine.
Marinate for 30 minutes to 2 hours.
Bring a pot of water to a boil and cook pasta according to package directions, reserving ½ cup of pasta cooking water.
Add remaining olive oil to a skillet over high heat. Add shrimp and sauté for 1-2 minutes, seasoning with salt and pepper.
Add cherry tomatoes and cook for an additional 1-2 min. Add remaining wine and lemon juice.
Drain pasta and add the pasta and reserved cooking water to the shrimp.
Toss pasta with shrimp over high heat; remove from the heat.