Thursday, November 20, 2008

Farfalle w/ Shrimp Artichokes & Spinach



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!

17 comments:

Lisa said...

I could eat pasta dishes like this everynight. It looks like it would also be good with a little feta sprinkled on top.

Maria said...

I love making meals from what is already in the fridge/pantry! I think I have everything too! I will have to try this one. What a delicious dinner idea!

kat said...

Yum, I can almost taste that little bit of sweetness the artichoke adds

jesse said...

How pretty!!! I can't believe you simply dug stuff out of your freezer and pantry to make this. Genius!

Elra said...

It does look pretty delicious! And the fresh spinach, make the dish look even prettier.

Does everybody always have frozen shrimps in their freezer? I know, I do. I always have a bag of frozen shrimps in my freezer.
Cheers,
Elra

Pam said...

A perfect meal in my eyes. I love every single ingredient. Great recipe Stacey.

mikky said...

simply awesome... :)

biz319 said...

I'll definitely make this, but leave out the chokes (just a preference!)

Although put an artichoke dip in front of me and watch out!

noble pig said...

The best meals are often with what's lurking in the icebox...this is beautiful and a looks so tastey!

Maris said...

Those big fat spinach leaves look so fresh!

Terry B said...

This sounds delicious, Stacey! What makes the farfalle particularly good for dishes like this is its bite-sized scale that matches the other chunky ingredients you've used. For the same reason, I used it in some Chicken and Mushrooms with Farfalle that came not from my fridge and pantry, but from a smash-and-grab grocery store run that had me improvising the dish as I found ingredients in the store.

Susan from Food Blogga said...

I just made almost the same dish for dinner the other night. Except I used orzo instead of farfalle and added some arugula. I love light dishes like this.

SarahB said...

Looks awesome! The kind of dish that makes you want to steal a couple of extra bites out of the bowl!!

Kevin said...

What a tasty sounding pasta!

Peter M said...

Seeing that you used farfalle here, this would make a great course for a dinner...save this one...it's a keeper.

Patsyk said...

Looks like a perfect pantry dish! All things I enjoy, so I'll be marking this one to try!

freefun0616 said...
This comment has been removed by a blog administrator.