Italian Artichoke and Shrimp Pasta
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Prep Time: 10 mins | Cook Time: 10 mins | Serves: 4
Ingredients
Marinade
2 Tbsp olive oil
1 Tbsp unsalted butter, room temperature
6 garlic cloves, minced
1 Tbsp fresh lemon juice, about ½ large lemon
1 tsp smoked paprika
1 (14 oz) can low-sodium diced tomatoes, drained
24 raw, large shrimp (about 1 lb), peeled
8 oz whole wheat pasta
2 steamed artichokes, quartered with choke and tiny inner leaves removed
Garnish
4 tsp grated Parmesan
Fresh parsley, basil, oregano, chopped
Directions
In a large bowl, mix marinade ingredients. Add shrimp and toss well. Let set, up to 10 minutes.
Cook pasta according to package.
While pasta is cooking, spread shrimp mixture on a cookie sheet in a single layer. Broil in oven for five minutes on second rack from the top. Check to keep from burning.
When pasta is done, save ½ cup of pasta water and drain noodles into a colander. Return pasta to pot, add pasta water and shrimp. Mix well.
Plate pasta and shrimp. Add artichokes, garnish and serve
Notes
To steam artichokes: Run water over the top to clean between leaves, cut top of leaves to fit under pot lid, cut off the stem, cut an X in the bottom and place in a steaming basket. Steam until a leaf pulls out easily, usually 30-40 minutes.
Artichokes can also be placed, leaf-side down in two inches of boiling water, cooked until leaves are tender.
Nutrition: (per serving) Calories: 450 kcals | Total Fat: 15 g | Saturated Fat: 4 g | Sodium: 564 mg | Carb: 57 g | Protein: 27 g | Fiber: 7 g.
In the Kitchen | January 2021
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