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Pasta with Shrimp and Artichoke Hearts

Source: Eating Well by Burt Wolf
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Rating: 2   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Makes 4 servings
1 tablespoon vegetable oil
1 red onion, sliced
1/2 teaspoon chopped garlic
2 tomatoes, cut into bite-sized pieces
8 large shrimp, peeled and deveined
1 cup artichoke hearts, cooked and packed in water
1/2 pound pasta, cooked
Chopped parsley, for garnish
Heat the oil in a sauté pan over medium-high heat, sauté the red onion, stirring, for about 4 minutes. Add the garlic and stir for several seconds. Do not allow the onion or garlic to brown.

Add the tomatoes and salt and pepper, to taste. Turn up the heat to high, stir and cook for 2 minutes.

Add the shrimp, stir, reduce heat, and simmer for 2 minutes more. Add the artichokes and cook another 2 minutes. Stir while the sauce thickens slightly and the shrimp cook.

Combine the cooked pasta with sauce in the pan and, over low heat, toss until heated through. Divide among four plates and garnish with parsley. Serve immediately.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 165
Fat. Total: 5g
Fiber: 4g
Carbohydrates, Total: 24g
Sodium: 70mg
% Cal. from Fat: 27%
Cholesterol: 40mg
Protein: 8g
Spotlight Recipe Review See all 1 reviews »

Rating: 2
by: Angela, TX Reviewed: 04/19/2010
Not worth the price of the shrimp
If you are looking for a quick, easy way to use shrimp this recipe is for you! If you are looking for a flavorful recipe, keep looking. Even additional salt didn't help. I prepared it to the recipe but it simply lacked any flavor.
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