Sunday, February 21, 2016

Shrimp and Artichoke Pasta

This probably goes without saying (considering a majority of my recipes include it), but I REALLY love shrimp! Those little crustaceans are healthy, filling, and relatively inexpensive -- what's not to love?!

If you are planning a special Lenten meal, or just want to impress your dinner guests, this wonderful Shrimp and Artichoke Pasta is a slam-dunk meal that is sure to become a staple in your home.

  • 1/4 cup Olive Oil
  • 12 oz. angel hair pasta or linguini 
  • 4 tsp. Minced Garlic
  • 1 lb. Shrimp (raw, peeled and deveined)
  • 1 ½ cups drained artichoke hearts
  • 1 ½ cups feta cheese (crumbled) 
  • 1 cup chopped tomato 
  • 3 tbsp. fresh lemon juice
  • 3 tbsp. chopped parsley
  • 2 tbsp. fresh oregano chopped or 1 ½ tbsp. dried 

    1. Heat oil, sauté garlic 30 seconds.  
    2. Add shrimp, sauté for 2 minutes.   
    3. Add remaining ingredients except cheese and heat.  Add feta at last.    
    4. Grate asiago or parmesan on top.

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