Cellentani with Shrimp, Chickpeas, and Cherry Tomatoes

Chickpeas and shrimp add Spanish flavor influences to this seafood pasta.
Presented at the 2012 Flavor Summit.

8 cups dried chickpeas
4 pound Barilla Cellentani
2 cups extra-virgin olive oil, very high quality
4 minced garlic cloves
4 pound cleaned, halved large shrimp
4 pints halved cherry tomatoes
32 chiffonade fresh basil leaves
as needed pepper
as needed salt
  1. Soak the chickpeas in water for 24 hours. Drain and cook in fresh water until soft. Add salt to taste when the chickpeas are almost finished cooking. Let cool and refrigerate in the cooking liquid.
  2. Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

For each serving, to order:

  1. In a skillet, warm about 1 tablespoon oil and saute a pinch of garlic until slightly yellow. Add 2 2/3 ounces shrimp and brown well. Add 1/3 cup tomatoes and saute for 1 minute. Add 1 cup drained chickpeas and saute to warm through. Season with salt and pepper.
  2. Reheat 1 1/3 cups pasta in simmering water. Drain and add to the shrimp with 1 cup pasta water. Bring to a simmer. Cook until the sauce is creamy. Plate and garnish with basil and 2 teaspoons olive oil.