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Shrimp Pasta with Roasted Red Pepper & Artichokes
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Pasta does not have to be complicated or loaded full of calories.  A few simple ingredients and about 20 minutes is all you need for a satisfying meal. The longest part is waiting for the water to boil for the spaghetti. Lemon zest and white wine gives the pasta just the right touch of acid to balance out the rich artichokes and sweet roasted red peppers. I buy artichoke and sweet roasted peppers from the deli section of my supermarket.  You can use jarred artichokes and roasted red peppers. 



Shrimp Pasta with Roasted Red Peppers & Artichokes

Ingredients:
  • 6 oz spaghetti
  • 1 ½ tbsp olive oil
  • 10 medium shrimp, peeled and deveined (fresh or frozen)
  • 5 cloves garlic minced
  • 1 roasted red pepper chopped
  • 1/2 cup canned artichoke hearts in water or brine quartered and chopped
  • 2 green onions sliced  
  • 1 teaspoon finely shredded lemon peel
  • ½ cup dry white wine (Chardonnay)
  • 1/4 cup snipped fresh basil
  • ⅓ cup parmesan cheese
  • ½ tsp salt
  • ½ tsp ground black pepper
  • Optional ¼-½ tsp red pepper flakes

  1. Cook pasta in a large pot of boiling salted water until just tender, 9 to 11 minutes or according to package directions. Drain and rinse and set aside.
  2. Add 1.5 tablespoons olive oil to a medium skillet and heat over medium heat. Add  garlic and saute for 2 minutes, add the chopped red peppers, artichokes, green onion, lemon zest, salt and black pepper,  cook for 3 minutes. Add shrimp and cook until light pink. Add wine and cook 3 minutes, taste and adjust seasonings if you need to.
  3. Drain the pasta and add it to the skillet. Add parmesan cheese and  basil, then toss together to coat the pasta.