Shrimp And Artichoke Pasta
This recipe hangs its hat on slow-roasted tomatoes, which I hope you made in abundance last summer and still have in your freezer. If you didn’t make them during tomato season, I forgive you, and –just this once — you can substitute oil-packed sun-dried tomatoes. I roast my tomatoes with garlic, thyme, salt and pepper, so they’re packed with flavor. Be sure to add garlic and thyme if you’re using plain slow-roasted or sun-dried tomatoes. Omit the shrimp if you want a vegetarian entree; use a different type of shellfish (mussels, scallops, clams) if you’re shopping at the fish market. With or without shrimp, this pasta dish, almost entirely from the pantry, makes a quick and easy worknight dinner.
Rock Bottom Brewery Recipe
This is a really simple pasta recipe, with all my favorite things in it; light and right flavors for the warm weather.
The recipe is an easy quick one – no rules to follow, no sauce to simmer, no time consuming prep work. Just use your favorite ingredients in whatever amount you want and do a quick stir fry.
yields 1 serving
- 2 tablespoons olive oil
- 5 jumbo shrimp or smaller shrimp but increase to 10 (shelled clean)
- 1 small red bell pepper into strips (about 1/4 cup)
- 1 tablespoon fresh chopped garlic
- 5 (1/4 pieces) of artichokes
- 10 cherry tomatoes
- 3 oz. white wine
- juice of 1/2 lemon
- 4 oz. cold butter
- 1 cup spinach
- salt and pepper to taste
- two sheets of basil (chopped)
- 2 cups your favorite pasta, cooked ( I used Bow-tie pasta, strichetti)
- Heat skillet until medium high heat add olive oil and cook red bell pepper, about 3 minutes add shrimp.
- Cook 1/2 way then add garlic, tomatoes, and artichokes.
- Add white wine and to the lemon juice in the pan then reduce until almost dry.
- Slowly incorporate cold butter into pan by swirling it over a very low flame (so not to break the sauce).
- Add the pre-cooked pasta and spinach, season with salt pepper and basil. This recipe yields 1 serving.