For even more delicious shrimp flavor, simmer the shrimp shells in the chicken broth and then strain before adding it to the cooked garlic.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain.

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  • Meanwhile, in a food processor, pulse shrimp until finely chopped. In a large bowl, combine breadcrumbs, red-pepper flakes, and 1 teaspoon salt. Stir in milk and 1/2 teaspoon lemon zest. Fold in shrimp and chicken until just combined (do not overmix).

  • In a large pot, melt butter over medium. Add garlic and cook until fragrant, 30 seconds. Add broth and 2 cups water and bring to a rapid simmer.

  • Drop shrimp mixture by heaping tablespoons into broth. Cook meatballs at a gentle simmer until opaque throughout, about 5 minutes, turning halfway through. Divide pasta among 4 bowls and top with broth and meatballs. Combine remaining 1 1/2 teaspoons lemon zest with parsley and sprinkle over soup. Squeeze lemon wedges over soup and serve.

Cook's Notes

Adding a little ground chicken to these meatballs prevents the shrimp from becoming tough during cooking.

Reviews (1)

12 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
Rating: Unrated
11/04/2012
I've just starting meal planning and was on the lookout for delicious yet simple meals. This fit the bill! It was quick, required few ingredients, and was a HUGE hit. And it got better over time...the leftovers were amazing. I prepared it according to the recipe, without making any alterations, and found that it was perfect as is. It is now a permanent fixture in my meal rotation. The shrimp/chicken meatballs and garlicky broth are the perfect combination.