6 tablespoons olive oil
2 cloves garlic, chopped
Two 15-ounce cans chickpeas, drained and rinsed
1/2 cup warm chicken stock or broth
Kosher salt and fresh ground pepper
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
Juice of 1 lemon
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