"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pasta with Shrimp and Artichoke hearts Recipe

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This recipe for Pasta with Shrimp and Artichoke hearts, by , is from The Maurizi Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom
Added: Sunday, December 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp olive oil
1 lb large shrimp, peeled
2 tsp minced garlic
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups chicken broth
1 package frozen artichoke hearts
1 1/2 cups fresh plum tomatoes chopped
1/2 cup chopped parsley
2 tbsp butter / margarine

Heat oil, add shrimp and 1 tsp garlic. Cook over medium heat 3-5 minutes, stir often. Remove shrimp with a slotted spoon to a bowl. (cover and refrigerate if making ahead) Add remaining garlic, salt, pepper and chicken broth to skillet. Bring to a boil and cook 305 minutes to reduce liquid slightly. Stir in artichoke hearts and tomatoes, cook 5-7 minutes until artichoke hearts are tender. To serve, add shrimp to the artichoke mixture and cook about 2 minutes until mixture is hot and shrimp is no longer translucent. Remove from heat, stir in parsley and butter. Pour over cooked hot pasta.

Directions:
Directions:

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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