RECIPE | Summer Shrimp Pasta | cookithealthier.com

RECIPE | Summer Shrimp Pasta

I know i’m not alone when I say that life just kind of seems like off…

Scrolling through social media, I see a lot of people talking about it, maybe not outright, but if you read between the lines most people are feeling the drain of 2020. People talking of lack of motivation, inspiration, feeling off, struggling. Kind of a bummer, really.

Seriously pray that we can get back to some normal life again at some point soon as this pandemic kicks & screams and refuses to let us do much of anything while it lingers around us all.

That being said, I’ve not really been super pumped about cooking lately. Just a feeling of, “Should I cook dinner? What should I good / do I really want to cook anything? Meh….”

However, I got a little spark of motivation and whipped up this pasta dish for dinner last night and we popped a bottle of wine to enjoy with it because why not? What the heck special occasions are we waiting on these days?

Ok, ok, I realize you don’t really come her to read my diatribe of cooking woes, you just want to how-to on this dang pasta! I get it.

Let me just say that I don’t know where artichokes have been all my cooking life, but after this recipe, you will probably be seeing them a lot more! They are little flavorful nuggets of yumminess, especially when sautéd with garlic.

This pasta recipe is a bright mix of herby pops of flavors mixed in with fresh lemon notes. The naked noodles and simple shrimp act as perfect little flavor vehicles.

Summer Shrimp Pasta with fresh herbs and ditalini noodles. The perfect pasta dish for a random Monday night or a fun at-home date night paired with chilled white wine!

AuthorAshleyDifficultyBeginner

Yields4 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

I N G R E D I E N T S //
 1 lb large shrimp, shell on (I bought the frozen jumbo, deveined raw shrimp)
 4 cups cooked ditalini pasta (or any small noodle will work)
 1 can quartered artichoke hearts (drained, cut in half & with the liquid removed)
 2 tbsp minced garlic
 2 tsp fresh chopped dill
 ¼ cup fresh chopped parsley
 2 green onions, finely chopped
 ¼ cup white wine
 2 tbsp EVOO
 2 lemons, halved (plus more for garnish)
 salt + pepper to taste
 fresh grated parmesan cheese

D I R E C T I O N S //
1

In a medium sized sauté pan (I used my 4qt sauté stainless steal pan), drizzle in 1 Tbsp. of EVOO and turn it on medium heat.

2

Drain the artichoke hearts, then cut each one in half width wise. Then gather up all the artichokes you can hold in your hands and squeeze the HELL out of them over the sink to remove most the liquid. Toss the squeezed artichokes into your skillet and repeat until all the artichoke hearts have the liquid removed. Removing the liquid will allow the artichokes to actually sauté.

3

In your skillet, add in the 2 Tbsp. of minced garlic with the artichoke hearts and sauté everything together for 5 - 8 minutes, stirring frequently to prevent any sticking or burning.

4

Next, add in the remaining 1 Tbsp. of EVOO and toss in the shrimp to the skillet. Make sure they all are laying flat on one side, touching the pan. You may need to scoot some of the artichokes off to the sides to make room. Cook on one side for 5 minutes, flip them over and repeat. Season with salt and pepper to your preference.

5

Now you'll toss in the Ditalini noodles, the wine and spritz it all with the juice of one of the lemons (I just cut the lemons in half, remove any visible seeds and then squeeze it over the pasta) Season with salt & pepper and stir everything together. Then toss in all the herbs, stir and allow to cook together for 5 - 10 minutes on low heat.

6

Finally, spritz on more lemon, season with more salt if you want, and grate on some parm. I tossed on some more herbs when I plated the pasta too and it was delicious!

Ingredients

I N G R E D I E N T S //
 1 lb large shrimp, shell on (I bought the frozen jumbo, deveined raw shrimp)
 4 cups cooked ditalini pasta (or any small noodle will work)
 1 can quartered artichoke hearts (drained, cut in half & with the liquid removed)
 2 tbsp minced garlic
 2 tsp fresh chopped dill
 ¼ cup fresh chopped parsley
 2 green onions, finely chopped
 ¼ cup white wine
 2 tbsp EVOO
 2 lemons, halved (plus more for garnish)
 salt + pepper to taste
 fresh grated parmesan cheese

Directions

D I R E C T I O N S //
1

In a medium sized sauté pan (I used my 4qt sauté stainless steal pan), drizzle in 1 Tbsp. of EVOO and turn it on medium heat.

2

Drain the artichoke hearts, then cut each one in half width wise. Then gather up all the artichokes you can hold in your hands and squeeze the HELL out of them over the sink to remove most the liquid. Toss the squeezed artichokes into your skillet and repeat until all the artichoke hearts have the liquid removed. Removing the liquid will allow the artichokes to actually sauté.

3

In your skillet, add in the 2 Tbsp. of minced garlic with the artichoke hearts and sauté everything together for 5 - 8 minutes, stirring frequently to prevent any sticking or burning.

4

Next, add in the remaining 1 Tbsp. of EVOO and toss in the shrimp to the skillet. Make sure they all are laying flat on one side, touching the pan. You may need to scoot some of the artichokes off to the sides to make room. Cook on one side for 5 minutes, flip them over and repeat. Season with salt and pepper to your preference.

5

Now you'll toss in the Ditalini noodles, the wine and spritz it all with the juice of one of the lemons (I just cut the lemons in half, remove any visible seeds and then squeeze it over the pasta) Season with salt & pepper and stir everything together. Then toss in all the herbs, stir and allow to cook together for 5 - 10 minutes on low heat.

6

Finally, spritz on more lemon, season with more salt if you want, and grate on some parm. I tossed on some more herbs when I plated the pasta too and it was delicious!

Summer Shrimp Pasta
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