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Pasta w/ Shrimp and Artichokes




Source of Recipe


harper


List of Ingredients




1 T salt (optional)
2 C water
Juice of 1 lemon
1 14-ounce can, artichoke bottoms, rinsed and drained
1 ½ # medium shrimp, peeled and deveined
½ t salt
½ t freshly ground black pepper
4 T olive oil
1 C chopped onion
6 cloves garlic, thickly sliced
2 t grated lemon zest
1/8 t red pepper flakes
1 C white wine
1 C chicken stock
2 T freshly squeezed lemon juice
2 T chopped fresh Italian parsley
1 pound linguine, spaghetti or spaghettini
½ C diced tomatoes (optional)


Recipe



Bring to boil over high heat a large pot of water with 1 tablespoon salt added if desired.If using fresh artichokes: In a small bowl, mix 2 cups water and juice of the lemon. Rub cut lemon halves on your hands to prevent fingers from blackening. Snap off dark outer leaves of each artichoke by bending them back. Cut off stem and remaining leaves at the natural curve separating the heart and coarse tips. With a sharp paring knife, trim away tough green skin and remaining pieces of coarse leaves. Scoop out the thistle-like choke with a metal spoon. Drop prepared artichoke bottom into lemon water to prevent discoloration. Cut artichoke bottoms into 1/4-inch slices. If using canned artichoke bottoms: Rinse and drain thoroughly before slicing.Pat the shrimp dry and toss with 1/4 teaspoon each salt and pepper. In a large sauté pan, heat olive oil over medium-high heat until sizzling. Add half of shrimp and quickly brown on both sides, about 1 minute per side. Remove shrimp to a bowl with a slotted spoon. Brown remaining shrimp and remove to bowl. Decrease heat to medium-low and, in the same pan, sauté the artichoke slices, onion, garlic, lemon zest and red pepper flakes until artichoke slices and onion start to brown, 10-12 minutes.

Add wine and stir to dislodge any browned bits from the bottom of pan. Continue to cook until liquid is reduced by half. Add stock, lemon juice, 1 tablespoon parsley and remaining salt and pepper. Bring to a boil, then simmer until slightly thickened, 10 minutes. While sauce is simmering, cook pasta in boiling water according to directions on package. Drain and return to the pot. Return shrimp to the sauce to warm through, no more than 2-3 minutes. Pour sauce over pasta and simmer over low heat, stirring constantly until pasta is well coated, about 2 minutes. Turn the pasta out onto a warm serving dish, sprinkle with remaining parsley (and diced tomato if desired), and serve.


Serves 6