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Monday, March 31, 2008

Shimp and Artichoke Pasta

My Wife, Ester, loves artichokes. I must admit that I never tried them before I meet her but now I enjoy them too. This recipe is bound to win over anyone who has never eaten artichokes before. The fresh garlic, green onions, and parsley combine deliciously to add a wonder favor to the dish.

Easy enough to cook on a weeknight. This recipe came from Julee Rosso's Fresh Start Cookbook.

Ingredients
  • 1/2 pound linguine, fettuccine, spaghetti, or other pasta
  • 2 Tbsp prepared basil pesto
  • 2 Tbsp olive oil
  • 1 clove garlic, finely minced
  • 16 large shrimp, peeled, deveined
  • 1 cup frozen peas
  • 20 frozen artichoke heart quarters, thawed, cut in half lengthwise
  • 1/3 cup thinly sliced green onion greens
  • 1/3 cup minced fresh parsley
  • Salt and freshly ground black pepper to taste
Boiling 4 quarts of water in a large pot. Add 1 tbsp salt to the boiling water. Then add the pasta to the pot of boiling water. Leave uncovered, let cook on high heat with a vigorous boil. Cook for about 8-10 minutes until the pasta is still a little firm.

Once done, drain the pasta and save one cup of the pasta cooking liquid. Toss the pasta with the pesto and keep it warm.

Heat oil in a large skillet over medium-high heat. Add the garlic and shrimp and cook, stirring, for 1 to 2 minutes, until the shrimp is just pink. Add the peas and artichokes, lower the heat to medium, cover and cook for an additional minute. Add the green onions and parsley, reduce the heat to low. Add the pasta and about a third of a cup of the reserved cooking water. Toss to coat evenly. Add more cooking water if the pasta is still a little too dry.

Season with salt and pepper. Serve immediately.

Serves 4.

Sensei Tim Rosanelli
Maximum Impact Karate
(215) 249-3532
www.maximpactkarate.com
timrosanelli.blogspot.com

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