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One Pot Meal with ManPans: Fettuccine with Shrimp and Chickpea Tomato Ragout

One Pot 30-Minute Dinner: Fettucine with Shrimp and Chickpea Tomato Ragout

Two of the things that busy moms need to get delicious and healthy meals onto the family dinner table are quick approachable recipes and good equipment.  Today I’m sharing one of my family’s new favorite recipes—Fettuccine with Shrimp and Chickpea Tomato Ragout.  Not only do my kids love this dish, but it’s healthy, and it takes less than 30 minutes to make.  Triple plus!!

Fettucine with Shrimp and Chickpea Tomato Ragout made in ManPans 6-Quart Saucepan Set

However, you can have the best recipe in the world, and you will be banging your head against the wall in frustration if you’re making that dish using dull knives or a bad saucepan.  Over the years as I’ve found equipment that I personally love, I’ve been amazed at how much easier it is to get a meal on the table (and how much more enjoyable too)!  Until recently, I’d been using a set of non-stick Calphalon cookware that we got as a wedding gift 9 years ago.  It was okay, but I’d never reached that “aha!” moment in my cooking when a piece of equipment and I just click.  About 6 months ago I was introduced to ManPans, and I finally had my “aha!” moment with cookware.  I started with their 12-inch wok, and found myself pulling out the wok to cook things that I would normally cook in a saute pan or a saucepan.

There are so many reasons to love ManPans.  Not only are they surprisingly light, but the pan handles do not get hot, no matter how hot the actual pan is, and ManPans prides itself on its eco green manufacturing process.  On top of all of that, these pans are very different from any other non-stick pans I’ve ever used.  So different, in fact, that I hesitate in calling them non-stick, in fear that they will get lumped in the group as “one of those pans” that cannot be heated above a certain temperature because it will emit toxic fumes, due to the presence of toxic fluorinated resins like PTFE  and fluoropolymer coatings.  ManPans cookware starts with an aluminum base that goes through an intense anodizing process that fuses a ceramic-like hard shell to the base, producing a surface that they describe as meeting “NASA specifications for heat shield components on the space shuttle.” (Ok, I admit I’m a total nerd, but that is just cool!) The cookware is then finished off with a water-based coating (free of PTFE and fluoropolymer coatings) that doesn’t scratch (so you can use metal utensils with it!!!), and can be heated up to 700 degrees Fahrenheit (so your pot can go from stove to oven)!

ManPans 6-Quart Sauce Pan Set

ManPans recently released a new deal on their site where you can purchase their 6-quart saucepan, with a steamer insert, and lid as a set (before you had to buy each piece separately), which knocks $20 off the total price.  I did some sweet-talking and convinced ManPans to give me an additional discount to offer you (because this is one of my personal favorite pans to cook with), and because they are awesome they agreed!  From now through March 27th if you purchase the 6-Quart Sauce Pan Set, you can get a 24% discount.  Just enter this code in the Coupon Code box on the “Your Shopping Cart” page before you hit “Proceed to Checkout”: Intro6qtSetOffer

Okay, now let me show you why this 6-Quart Sauce Pan set is a must-have in your culinary arsenal.  Enter the aforementioned Fettuccine with Shrimp and Chickpea Tomato Ragout.  Like I said, this dish is easily whipped up in less than 30 minutes.  What I didn’t mention, is that I only used one pot for making the entire dish.  I cooked the pasta in the 6-quart saucepan.  While the pasta was cooking, I steamed cauliflower florets in the steamer attachment.

Steam the cauliflower

When the pasta was done, I wiped down the saucepan, then cooked up the ragout, which only takes 5 minutes to make,

Make the Shrimp and Chickpea Tomato Ragout

then added the fettuccine and cauliflower into the pot, and tossed everything together and it was ready to serve!

Add the fettucine and cauliflower to the ragout

I’ve also served the ragout over steamed Japanese rice and Basmati rice, which is actually how I like it best, but my kids prefer eating it on noodles!  This dish only uses 1 tablespoon of olive oil and is definitely not lacking in flavor or nutritional benefits.

Fettuccine with Shrimp and Chickpea Tomato Ragout

It delivers a healthy balance of protein, carbohydrates, fats, and fruits and vegetables, but it’s packaged in a way that will have your kids slurping down noodles faster than you can say, “Let’s eat!”  When everyone is done eating, cleanup is easy—you only used one pot!

30-minute Fettuccine with Shrimp and Chickpea Tomato Ragout

Fettucine with Shrimp and Chickpea Tomato Ragout

Makes 6 – 8 servings

8 to 10 ounces fettuccine noodles
1 small head cauliflower (about 12 ounces), cut into florets
1 tablespoon olive oil
16 ounces jumbo shrimp, thawed, peeled, and deveined
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1/3 medium-size onion, finely chopped
1/4 teaspoon crumbled dried rosemary
1 teaspoon kosher salt, divided
1 can (15 ounces) chickpeas (garbanzo beans), rinsed
1 can (15 ounces) crushed tomatoes
1/4 – 1/2 teaspoon crushed red chili flakes

1. Bring a large saucepan of lightly salted water to a boil. Add the fettuccine noodles to the water and allow the water to return to a boil, stirring to separate the noodles. Cook according the package directions. Cook until “al dente” (firm to bite), then remove from the heat and drain.

2. If you have a steamer attachment for your saucepan, place the cauliflower florets in the steamer pan and place on top of the cooking pasta, and cover with a lid. Steam the cauliflower until just tender, approximately 4 to 6 minutes (depending on how big your florets are), then remove from the saucepan and set aside. If you do not have a steamer attachment, steam your cauliflower separately and set aside.

3. Rinse and dry the saucepan, then heat the olive oil in the saucepan over medium-high heat. Add the shrimp, garlic, fresh ginger, onion, and dried rosemary. Season with 1/8 teaspoon of the salt. Cook for 1 1/2 minutes, stirring as needed so that the shrimp cooks evenly.

4. Add the chickpeas and crushed tomatoes, and season with 1/2 teaspoon of the salt and the crushed red chili flakes. Cook for 2 minutes, until heated through. If needed, add the last 1/8 teaspoon of salt. Add the cooked noodles and steamed cauliflower to the pot, and toss to cover them in the sauce. Continue cooking briefly (about 30 seconds) to reheat the pasta and cauliflower. Serve.

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