This pasta dish was inspired by a recipe
in a cookbook that friends of mine gave me
some time ago.
| shrimp artichoke pasta | xxx | serves 6 |
| x | ||
| 12 oz. jar artichoke hearts | 1 lb. penne pasta | |
| freshly ground pepper | 2 cloves garlic, minced | |
| 1/4 cup lemon juice | 1 lb. medium shrimp, shelled | |
| 2 Tbsp red wine vinegar | 14 oz. can diced tomatoes | |
| grated orange zest | 1/3 cup parsley | |
| 1 tsp dried oregano | 1 medium onion, chopped | |
| 4 Tbsp olive oil | 1 cup pitted black olives, chopped | |
| x | ||
| In a medium sized pan, combine the first 6 ingredients and 2 Tbsp of oliive oil and warm to simmering. Remove from heat and let sit for 30 | ||
| minutes. Cook the pasta according to the directions on the package. Drain, cover and keep warm. In an iron skillet, saute the garlic in the | ||
| remaining olive oil until golden, add the shrimp and cook for 2 minutes. Remove the shrimp to a covered dish and add the marinated | ||
| artichokes, tomatoes, parsley, onion and olives. Simmer for 20 minutes. Add the shrimp and heat through. Pour over the pasta and serve. | ||