6 tablespoons olive oil
2 cloves garlic, chopped
2 15-ounce cans chickpeas, drained and rinsed
1/2 cup warm chicken stock or broth
1 1/2 pounds extra-large shrimp, shelled and deveined
1/2 teaspoon red pepper flakes
1/2 cup white wine
2 tablespoons chopped fresh parsley
1 tablespoon butter
Kosher salt and fresh ground pepper
Juice of 1 lemon
Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add half of the garlic and cook for 1 minute. Add the chickpeas and cook until heated through, about 5 minutes. Using a potato masher or fork, mash the chickpeas. Add the chicken stock and mix in. Taste, and season with salt and pepper if necessary. Keep warm while you cook the shrimp.
Heat a large skillet over high heat. Sprinkle the shrimp with salt and pepper. Add 2 tablespoons of the olive oil to the pan along with the remaining garlic and the red pepper flakes and cook for 1 minute. Add the shrimp and cook until pink and lightly browned on the edges, 3 to 4 minutes. Add the white wine and cook for 1 minute. Add the parsley, butter and lemon juice and cook for 1 minute. Taste and add more salt and pepper if necessary.
Transfer the chickpea mash to a serving dish. Pour the shrimp and sauce over top, drizzle with the remaining 1 tablespoon olive oil and serve immediately.