Slowly heat the 8 tbsp of extra virgin olive oil with the chopped shallots in a pan over low heat for 5 minutes.
Add the shrimp tails and the rosemary, then cook with no lid for 5 minutes.
Boil the chickpeas and keep them in their cooking water.
Then, add them to the sauce with about a cup of the cooking water, making flavor all ingredients together for a few minutes and turn off the heat.
Cook the Chestnut Fettuccine in plenty of salted boiling water, drain the egg pasta and toss it in the pan with the shrimp sauce.
Serve in warm plates and enjoy!