There are days when a craving comes out of nowhere, and this was one of them. I was craving lentils and shrimp—an unusual combination for some, but one that makes for an incredibly hearty, satisfying meal.
Even though this dish feels like the perfect comfort food for a crisp fall evening, I made it on a hot summer day, and it absolutely hit the spot. It’s rich without being heavy, packed with vegetables, protein, and pasta, and every bite is full of flavor.
This recipe is inspired by one from Lidia Bastianich, but as usual, I couldn’t resist putting my own spin on it. I added a few ingredients to deepen the flavor, including chicken base, a generous amount of garlic, and a finishing drizzle of extra virgin olive oil. Those little tweaks made all the difference.
If you’re someone who believes cheese and seafood should never meet, feel free to leave out the Pecorino Romano. I know it’s controversial, but I think it adds a wonderful salty richness that complements the shrimp beautifully.
The chicken base adds another layer of savory flavor, but you can substitute seafood base or simply omit it altogether if you prefer.
This recipe takes a little over an hour from start to finish, but it’s mostly hands-off simmering time. The result is a comforting one-pot meal that’s perfect for feeding family or enjoying as leftovers.
One tip: If you’re planning on leftovers, keep the cooked ditalini separate from the lentil and shrimp mixture. Simply place some pasta in your bowl and ladle the hot soup over it when serving. This keeps the pasta from absorbing all the broth and becoming too soft.
Ditalini with Lentils and Shrimp
Serves: 6
Prep Time: 20 minutes
Cook Time: About 1 hour 5 minutes
Ingredients
- 2 cups organic ditalini
- 6 tablespoons organic extra virgin olive oil, divided
- 1 cup organic onion, chopped
- 6 organic garlic cloves, peeled and crushed
- 1 cup organic carrots, peeled and chopped
- 1 cup organic celery, chopped
- Hot red pepper flakes, to taste
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 (28-ounce) can organic whole peeled tomatoes, crushed by hand
- 8 ounces dried organic lentils
- 1 tablespoon organic chicken base (optional)
- 1 pound medium shrimp, peeled and deveined
- Freshly grated Pecorino Romano cheese
- 2 tablespoons fresh organic Italian parsley, chopped
Directions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the ditalini until al dente, about 2 minutes less than the package directions. Drain and reserve 1 to 2 cups of the pasta cooking water.
2. Build the Flavor Base
Heat 4 tablespoons of the olive oil in a large soup pot over medium heat.
Add the onion and garlic and cook until the onion begins to soften, about 3 to 4 minutes.
Add the crushed red pepper flakes to taste, then stir in the carrots and celery. Continue cooking until the vegetables soften, about 5 minutes.
3. Simmer the Broth
Season with the sea salt and black pepper.
Add the crushed tomatoes and 6 cups of water. Bring to a boil, reduce the heat to a gentle simmer, cover, and cook for about 30 minutes, allowing the flavors to develop.
4. Cook the Lentils
Stir in the lentils and the chicken base, if using.
Continue simmering for about 30 minutes, or until the lentils are tender. If the mixture becomes too thick before the lentils are fully cooked, add some of the reserved pasta water (or additional water) as needed.
5. Finish the Dish
Once the lentils are tender, stir in the shrimp and cook only 2 to 3 minutes, until they turn pink and are just cooked through.
Add the cooked ditalini, the remaining 2 tablespoons olive oil, grated Pecorino Romano, and the chopped parsley.
Bring everything just to a boil, taste, adjust the seasoning if needed, and serve immediately.
Tips
- Keep the pasta separate if you expect leftovers to prevent it from becoming mushy.
- Seafood base can be substituted for the chicken base.
- Omit the Pecorino Romano if you prefer not to pair cheese with seafood.
- A drizzle of extra virgin olive oil before serving adds wonderful richness.
Buon appetito!
Recipe Inspiration
This recipe was adapted from Lidia Bastianich’s classic Ditalini with Lentils and Shrimp, with several personal flavor enhancements.
Original recipe: https://lidiasitaly.com/recipes/ditalini-with-lentils-shrimp/
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