So last night I whipped up a pasta dish with shrimp and artichokes. I made it up on the fly, but since it came out so good, I wanted to share it with you. Perhaps I will do a video next time I make it, but for now I will just write it down for you. It is easy to prepare and only takes about 10-15 to make, once the prep work is done.
First, chop some garlic and onions. Next, get your pasta going. If you’re using fresh pasta, make sure your water is boiling, but don’t add your pasta yet. Fresh pasta only takes 2-3 minutes to cook, so wait until you’re almost done making the shrimp and artichoke sauce before dropping your pasta. If you’re using dried pasta, go ahead and drop it now.
Next, in a hot pan (medium to medium-high heat) add olive oil and a couple tablespoons of butter. Then add the chopped garlic and onions and saute for a minute or two. Next, add your peeled and deveined shrimp that have been lightly floured and seasoned with salt and pepper. *The flour from the shrimp will help thicken the sauce just a bit.
Cook the shrimp until they turn white and slightly pink. They’re almost done. Add canned artichokes and capers. No capers? No big deal. Green olives would work nicely too. No green olives? No problem. It will still be plenty good with just the artichokes. Saute for about a minute.
Next, add white wine, lemon juice and a little heavy cream. Adjust the amounts of each to taste. Add salt and pepper.
Your pasta should be done now, so get it out of the water and drop it in the sauce. Coat the pasta in the sauce and serve. If you didn’t screw anything up then you’re going to love it, I promise. Unless of course you don’t like shrimp… or pasta… or artichokes. If that is the case, then why did you make this dish in the first place? Seriously, what is wrong with you??
Enjoy!
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