3 hours ago
Thursday, November 20, 2008
This is a recipe that was solely created from things in my freezer and pantry.
I made this as an easy weeknight dinner. The sauce is finished by the time your pasta is done cooking.
Not only is it pretty, but it is delicious and healthy.
Great with a nice glass of crisp Pinot Grigio.
Pasta w/ Shrimp Artichokes & Spinach:
serves 4 peeps
~ 8 oz. of farfalle (bow ties), you can use whatever pasta you like
~ 1 small 14 oz. can of diced tomatoes (seasoned or unseasoned)
~ 3 cloves garlic, roughly chopped
~ handful of kalamata olives, chopped
~ 1 can of artichokes, drained and halved
~ 1 bag of uncooked shrimp, defrosted and butterflied (cut slit down the spine)
~ bag of baby spinach (if you have arugula, that's fine too....see how easy I am?)
~ dash of hot pepper flakes
~ salt and pepper
Cook your pasta as per directions. While pasta is cooking, make your sauce.
In a heavy skillet, saute your garlic 2 minutes, then add your shrimp. Saute about 3 minutes until you start to see some lovely shrimp color.
Now add your tomatoes, artichokes, olives and seasonings. Simmer until your pasta is done. When your pasta is done, drain and add to your shrimp and sauce.
Turn the flame off and toss with baby spinach to wilt.
Easy. You're done! So good!