Shrimp And Artichoke Pasta

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

Ingredients:

• 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)

Steps:

1. Heat skillet until medium high heat add olive oil and cook red bell pepper, about 3 minutes add shrimp.
2. Cook 1/2 way then add garlic, tomatoes, and artichokes.
3. Add white wine and to the lemon juice in the pan then reduce until almost dry.
4. Slowly incorporate cold butter into pan by swirling it over a very low flame (so not to break the sauce).
5. Add the pre-cooked pasta and spinach, season with salt pepper and basil. This recipe yields 1 serving.