Monday, December 09, 2013

Shrimp Linguine with Tomatoes, Broccoli and Artichoke Hearts

I have been lovinggg artichoke hearts lately! Random? Definitely. I had a can left over after making a heavenly spinach-artichoke dip and decided to make a pasta creation! It was delicious!! The broccoli was one of my favorites parts to this dish other than the artichoke hearts and tomatoes and shrimp and.... everything else!
Fresh USA wild caught shrimp, 1/4 lb.
One head of broccoli
4 artichoke hearts
3 cloves of garlic, minced
1 can of crushed tomatoes
olive oil, used to sauté
2 teaspoon oregano
2 teaspoon basil
1 package of Linguine, or Fettuccine, or Spaghetti 

  1. Add olive oil to a skillet, toss in 2 cloves of the minced garlic
  2. Slice the artichoke hearts into quarters and remove the stem area
  3. Add the Artichoke hearts to the skillet
  4. Cut the broccoli into florets and add the broccoli to the skillet
  5. Pour in the can of crushed tomatoes, do not drain it will become the sauce
  6. Add basil and oregano
  7. Start boiling the water for the noodles!
  8. In a separate skillet, sauté shrimp in olive oil with the left over garlic
  9. Sprinkle the shrimp with some basil and oregano
  10. Let the sauce simmer and Voilà! Your meal is complete
Happy Cooking!
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