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| ANGELHAIR PASTA WITH SAUTÉED SHRIMP |
| 2 Servings |
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| Ingredients |
24 Peeled and Deveined Shrimp
Olive Oil - to coat pan
1/4 c Fresh Chopped Basil
1 clove Garlic Minced
1 c Drained and Rinsed Artichoke Hearts
1 c Fresh Chopped Tomatoes
1/2 c White Wine
1/4 Fresh Squeezed Lemon
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| Method |
| Heat olive oil in pan over medium and add garlic and
sauté until golden, about 1 minute.
Add shrimp to pan and sauté until the shrimp begin to
color, about two minutes.
Add artichoke hearts and tomatoes to pan and sauté for
about 1 minute.
Add white wine, lemon juice, salt and basil to pan allow to
simmer, and then add precooked pasta. Let the dish sit in
the pan to cook a little of the wine and then plate to
serve.
Top dish with fresh goat cheese and serve. |
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