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Pasta with Shrimp and Artichoke Hearts
- Active Time 25m
- Total Time 25m
Makes 4 servings
- 1 tablespoon vegetable oil
- 1 red onion, sliced
- 1/2 teaspoon chopped garlic
- 2 tomatoes, cut into bite-sized pieces
- Salt and ground pepper
- 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 saute pan over medium-high heat, and saute 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 the 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 4 plates and garnish with parsley. Serve immediately.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
165 calories; 5g total fat; 40mg cholesterol; 70mg sodium; 24g carbohydrates; 4g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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