It felt like a pasta night and I had a bag of shrimp in the freezer to use and this was the result. This meal was quick and super easy to make, plus it was delicious too.
- Prepare all the ingredients; chop the greens, onions, and garlic, clean the shrimp, and zest the lemon before juicing it.
Shrimp & Artichoke Fettuccine
1 16-ounce fettuccine (or pasta of your choice)
1 lb large raw shrimp - peeled and deveined
3 cups chopped Swiss chard, spinach, or kale
3 tablespoons olive oil
1 small onion or shallots - chopped
4 garlic cloves - minced
1 (14-ounce) can of artichokes, chopped up (not marinated)
1 cup chicken broth
1⁄2 cup white wine
zest of one lemon and save the juice
pinch of red pepper flakes
salt & pepper to taste
grated parmesan cheese - optional
2 tablespoons parsley chopped for garnish - optional
- Bring a large kettle of water to a boil for the pasta.
- Meanwhile saute the onion in olive oil until translucent, then add the garlic for 2 minutes to release the aroma. It's time to add the Swiss Chard or spinach cooking it until it wilts.
- Once wilted, add and reduce the white wine slightly, then add the chicken broth and lemon juice. Stir to mix well and add the shrimp and artichokes. Season with the pepper flakes, salt, and pepper, and simmer until the pasta is cooked.
- Toss the fettuccini with this shrimp sauce and serve immediately. Garnish with chopped parsley and cheese if desired and enjoy!
Oh, how I love pasta nights and with a slice of garlic bread, oh my!
Until next time, this is Sunscape
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