|
|
|
|
|
|
|
|
|
|
|||||||||||||||||
|
|
|
|
|
|
|
|
|
|
|
|
||||||||||||||||
March 2008 – Crispy Spiced Shrimp with
Artichoke and Angel Hair Pasta
Last month I gave you a recipe for Crispy Spiced Shrimp
with Angel Hair Pasta and I told you I'd give you
another variation to it this month. So here goes...
INGREDIENTS:
- 1 lb easy peel large or jumbo shrimp,
peeled
- 3-4 T cornstarch
- 1/2 - 1 t cayenne powder (or to taste)
- 4 T extra-virgin olive oil, divided
- 1 package angel hair pasta cooked as
per directions
- 1 small can of your favorite mushrooms
- 2 cans of artichoke hearts, quartered
(not marinated)
- 1/3 cup sun-dried tomatoes, julienne
cut
- 1/2 pint heavy cream
- 1/2 - 3/4 cup wine... anything on hand
- parmesan cheese
- salt and pepper to taste
- broccoli florets if desired
DIRECTIONS:
- Start water for pasta.
- Peel shrimp and put in a plastic bag.
Add cornstarch and cayenne and evenly coat shrimp. Remove shrimp to a
paper plate.
- Add pasta to boiling water.
- In a non-stick pan add 1/2 T olive oil
and sun-dried tomatoes over med heat.
- Add mushrooms and simmer for 2-3
minutes to allow tomatoes to soften.
- Add wine and artichokes and bring to a simmer.
Turn heat to low and allow flavors to blend.
- Pre-heat a non-stick pan to med-high.
Add 2 T of oil and heat.
- Add 1/2 the shrimp in an even layer,
cook till crisp then turn and repeat, remove to
paper towels.
- Add cream to artichoke and wine mixture
and heat... do not boil.
- Add 2 T oil and
repeat with remaining shrimp and add to paper towels.
- Drain pasta and put back in pot. Add
1-2 T extra virgin olive oil and mix well..
- Serve pasta with the artichoke and
cream sauce topped with crispy shrimp, parmesan cheese and salt and
pepper.
- If you want to add broccoli florets add
them when you add the cream.