Tuesday, October 4, 2011

A dog and no chapped lips...

He thinks we don't know he does this...


Still loving my renewed interest in a cookbook that has not had a lot of attention in my kitchen.

One of the most recent trials was Artichoke and Shrimp Linguine.

I like artichokes, but normally only in dip with a whole bunch of chips.  It literally took longer to peel/devein the shrimp and boil the water for the linguine, than it did to put the whole thing together.  That is my kind of recipe on a busy weeknight.  

What do you need?  (as edited by my tastebuds)

8 oz dried linguine, uncooked
1/4 cup olive oil
1 pound peeled medium fresh shrimp
1/2 tsp dried crushed red pepper
3 cloves garlic, minced
1-14oz can artichoke hears, drained and quartered
1/4 cup lemon juice
kosher salt
fresh cracked pepper
1/2 cup fresh grated Parmesan cheese

Cook pasta and keep warm in a large bowl.  In a large skillet , heat oil over medium heat add shrimp and garlic.  Cook, stirring constantly for 3 to 5 minutes or until shrimp turn pink.  Stir in artichokes and lemon juice and sprinkle with salt/pepper to taste.  Cook for about 3 minutes.  Add skillet contents to pasta, stir and sprinkle with cheese.  

***Warning...there is a bit of heat to this and trust me, it will open your sinuses and make you really glad your lips aren't chapped!

1 comment:

  1. Oh Mama that looks good! I hate deveining shrimp. That long black line freaks me out.



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