Shrimp And Artichoke Pasta
Description:
Shrimp and artichockes with pesto, served over pasta.
Yield: Serves 4 |
Qty | Unit | Ingredient |
3/4 | lb. | Linguini |
Olive Oil | ||
20 | Shrimp (medium sized) | |
Kosher Salt | ||
Black Pepper | ||
2 | cloves | Garlic (minced) |
1 | c. | Frozen Peas |
2 | Artichoke Hearts (cooked, roughly chopped) | |
3 | Tbsp. | Basil Pesto |
1/4 | c. | Italian Parsley (chopped) |
Directions:
- Bring a large pot of water to a boil
- Season water with salt if desired
- Add pasta and cook as directed to al dente
- While pasta is cooking, heat a large skillet with olive oil over medium heat
- Season shrimp with salt and pepper
- Add shrimp to skillet cooking for 1-2 minutes on one side
- Turn shrimp and add minced garlic, cook for another minute (keep the garlic and shrimp moving so that the garlic does not burn)
- Add peas and artichoke hearts until heated through
- Add pesto and parsley and mix well
- Add drained pasta to skillet (reserve some pasta water to add to the sauce in case it is too dry)
- Mix pasta with sauce and serve immediately