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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

1. In a large bowl, mix marinade ingredients. Add shrimp and toss well. Let set, up to 10 minutes.

2. Cook pasta according to package.

3. 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.

4. 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.

5. 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
Basecamp Prevention + Wellness, Providence | providencebasecamp.org