Monday, December 20, 2010


~ allrecipes

8 oz. whole wheat linguine
1/4 c. olive oil
16 oz. package frozen fully cooked salad shrimp, thawed
6 cloves garlic, minced
1 t. crushed red pepper flakes
14 oz. can quartered artichoke hearts, drained
1/2 c. sliced black olives
1/4 c. lemon juice
1/8 t. salt
1/2 c. grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add linguine, and cook until tender, about 8 minutes. Drain.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shrimp, garlic and red pepper flakes; cook and stir until garlic is lightly browned and shrimp is hot, about 5 minutes. Mix in the artichoke hearts, black olives, lemon juice and salt; cook until heated through.

Toss with pasta in a serving dish and top with Parmesan cheese before serving.

Notes: Long noodles are a pain with young kids, so we just make this with bite-sized noodles like rotini or fusilli. I slice the artichoke quarters in half, then double all ingredient except the artichokes and shrimp. Parmesan gets put on the table and everyone does their own.

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