Ingredients:
1 box of your favorite noodles (we enjoy Farfalle noodles – bowtie from Barilla)
1 can of green beans
1 can of artichoke hearts (Maria’s or Reese)
3 tablespoons of finely chopped garlic
1/2 cup of Olive Oil
1 tablespoon of crused red peppers (more if you really enjoy it spicy)
1 pound of medium or large shrimp (leave tails on or remove them)
Salt & Pepper
Grated Parmesan cheese
Sourdough bread or French loaf
DCP Co. Garlic Spread from Albertson’s or Clearman’s Cheese Spread
Directions:
– In a large pan add the olive oil, crushed red pepper, and garlic. Cook on medium until lightly bubbling
– Clean shrimp and remove tails if you prefer
– Boil a pot of water and add in noodles. Cook until al dente, about 10 minutes
– In a seperate pan add the drained green beans and drained artichoke hearts, cook until warm or microwave them
– Spread butter on bread and toast or bake for 5 minutes or until browned
– Add shrimp to the olive oil and cook until shrimp is no longer pink. About 5 total minutes
– Drain water from noodles and add everything from the shrimp pan + veggies if everyone enjoys them. I added mine seperate since my husband hates veggies
– Top the pasta with parmesan cheese and salt/pepper
– Serve pasta with toasted bread and your favorite chardonnay. Our favorite is Landmark Overlook Chardonnay 2009
– We shared our with the neighbors too!
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