Farfalle With Artichokes & Shrimp in Parmesan Garlic Cream S |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is an adaptation of an adaption of a Naked Chef recipe. One of my faves, since it's pretty simple. You can use fresh artichokes if you want, but I use the canned one. Ingredients:
1 (6 ounce) can water-packed artichoke hearts |
2 tablespoons extra virgin olive oil (evoo) |
1 large garlic clove, finely chopped |
1 tablespoon chopped fresh thyme |
1 lemon wedge, juice of |
1 cup fat-free half-and-half |
1/2 tablespoon chopped fresh mint |
5 ounces grated parmesan cheese |
salt & freshly ground black pepper |
1 lb farfalle pasta |
3/4 lb shrimp, cooked and deveined |
Directions:
1. Cook the farfalle until al dente. While that's boiling, you can chop those artichoke hearts.
2. Heat EVOO in medium sized frying pan. Add the artichokes and saute with garlic until heated thoroughly. Add lemon juice and cook for about a minute.
3. Add half and half and most of the mint and simmer for another minute. Then add the shrimp and heat through.
4. Remove from heat and add approximately half of the parmesan. Season to taste with salt and pepper.
5. Toss pasta with the sauce and serve with the remaining mint and parmesan sprinkled on top.
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