Shrimp and Garbanzo Beans with Tomatoes and Pesto

It's already been a few days since I made this, but it's important that I share it with everyone. For "refrigerator clean out" day I threw together a keeper. We had a bag of frozen shrimp in the freezer so I let my imagination wander and came away with a simple and fantastic meal that is probably closest to the Italian dish Gamberi con Ceci e Pomodorini Secchi al Profumo. I know you're thinking I sound like a legitimate chef after name dropping that one, but I looked up shrimp and garbanzo beans recipes to see if what I did had ever been done before and of course my Italian ancestors apparently have.

I sauteed onion and garlic and added the shrimp. After 5-10 minutes, I set this aside and sauteed diced tomatoes (in a can). I wasn't very excited about the tomato juice that was in the can so I rinsed them in a strainer. I added a small amount of garlic and basil seasoning to the tomatoes and then set them aside, too. Finally, I sauteed the chickpeas in olive oil. Since it was refrigerator clean out, I pulled out a jar of pesto and added two large spoonfuls to the chickpeas. Once the pesto was fully incorporated, I added the garlic shrimp and tomatoes and mixed them together.

We couldn't believe how well this turned out. I kind of looked like a genius putting this one together on short notice and using only the things we had in the kitchen. I'm planning on making this the next time we have visitors. It can be a main or side dish. I would imagine more vegetables could be added, however, there was something about the simplicity that made it as good as it was.

Ingredients:
1 tablespoon of extra virgin olive oil
1 16 oz bag of frozen shrimp (cooked)
1 8 oz can of diced tomatoes in juice (rinsed)
1 8 oz can of garbanzo beans/chick peas (rinsed)
2 "spoonfuls" of pesto
seasoning to taste