Shrimp and Artichoke With Pasta |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is wonderful served with a green salad and some french bread. Using peeled shrimp cuts down on the prep time. Don't be afraid to add a good sized pinch of the cayenne- it rounds out the flavors. I was originally going to submit this to RSC 11. This recipe is a result of NcMysteryShopper's great ingredient list. Ingredients:
8 ounces pasta (angel hair, spaghetti, vermicelli, or fettuccine) |
1 1/2 cups wine |
1 lb shrimp |
1/2 teaspoon salt |
1 -2 tablespoon julienned sun-dried tomato packed in oil, drained (optional) |
3/4 cup marinated artichoke hearts, chopped |
3 tablespoons minced shallots |
1 cup heavy cream |
1 pinch cayenne pepper (add more to taste) |
grated asiago cheese |
2 tablespoons chopped fresh parsley |
Directions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package directions and drain.
2. While water is boiling proceed with the recipe.
3. In a large sauté pan over high heat, bring wine, shrimp and salt to a boil. When the shrimp turn pink, remove them with a slotted spoon and set aside.
4. Add artichoke hearts, shallots, and sun-dried tomatoes (if desired) to wine and cook over high heat reducing the wine to about 1/2 cup. This should take about 6 minutes.
5. Add cream and cayenne pepper and bring to a boil. When the sauce becomes thickened, add shrimp and heat through. Adjust seasonings to taste.
6. Serve over pasta with Asiago, and parsley to garnish.
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