3 shallots, minced
3 cloves garlic, minced
1 pound peeled shrimp
6 oz defrosted frozen artichoke hearts
6 oz sliced crimini mushrooms
1/2 cup white wine
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
2 tablespoons cream
2 tablespoons red pepper flakes
1 tablespoon capers
juice of one lemon
zest of one lemon
salt
pepper
to serve: 10 oz hot pasta (I used large ring “calamari” pasta)
Directions:
In a large skillet, heat the oil, then add the shallots, artichoke hearts, red pepper flakes, mushrooms and garlic and saute about 5 minutes or until fragrant. Add shrimp and cook for about 3 minutes or until just starting to pink. Pour in the wine, lemon juice, zest, salt, pepper, and capers. Heat to boiling then reduce heat and cook for an additional 3 minutes or until the liquid has reduced and the shrimp is cooked through. Stir in cream. Toss with pasta and parsley.
My thoughts:
This a great dish for early March when you might be suffering from some cold weather food fatigue and want to make something more spring-like. Of course, if you live in the mid-Atlantic like I do, virtually nothing is in season right now. So you have to make do with ingredients that taste fresh, even if they aren’t exactly in season. Shrimp, frozen artichoke hearts and a bit of lemon juice to perk up the flavors make for a light tasting but satisfying meal without having to use tasteless, out of season spring produce.
That looks like such a wonderful spring dinner.
This sounds perfect for this time of year – NYC is at its dreariest! I’ve been putting lemon juice and zest in just about *everthing* to brighten up the flavors. Anything to encourage spring’s arrival!
Anything with artichokes catches my attention and this looks delicious.
Mmm looks like a quick and easy weeknight dish!
Just popped over from Dianne’s Dishes and am so glad I did. This dish is right up my alley as I really like all the flavors and two out of three of children adore anything shrimp!
Thanks for passing along the recipe!
~ingrid
I believe I have all of these ingredients on hand. Looks like we’re going to eat this weekend after all!!
What a fresh and delicious looking pasta dish. It all looks so good!
So true. Sometimes recipes like this can make those last few weeks of winter tolerable. Love the fact that this recipe is so easy too, looks like you could make it from start to finish in less than half a hour! I’m always looking for recipes like this for my readers.
Dan
Casual Kitchen
Tried this the other night, but two tablespoons of rp flakes seemed like A TON!!! Did you mean teaspoon??
A-
No.