© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Ice Cool Kitty
This recipe combines shrimp and pasta with mushrooms and artichokes in a light garlic tomato sauce. Adapted from Napoli in Loma Linda, California.
½ pound capellini (angel hair pasta), cooked al dente in salted water
6 tablespoons olive oil
1 pound large shrimp, peeled and deviened
4 garlic cloves, thinly sliced
½ pound mushrooms, sliced
1 cup diced tomato
1 cup jarred artichoke, drained
kosher salt and freshly ground black pepper
1 tablespoon fresh parsley, finely chopped
Cook pasta according to package directions and drain.
Meanwhile, heat a large skillet or sauté pan over medium high heat and add the olive oil, shrimp and garlic. Cook, stirring frequently until the shrimp just turns opaque, about 2 minutes. Add the mushrooms, tomatoes, and artichokes and keep cooking until the mushrooms are softened, about 3 minutes. Season to taste with salt and pepper. Toss with pasta and garnish with fresh parsley.