Spicy Shrimp and Artichoke Pasta |
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Prep Time: 7 Minutes Cook Time: 12 Minutes |
Ready In: 19 Minutes Servings: 5 |
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The combination of crushed red pepper and freshly ground black pepper gives this pasta dish a spicy kick. If you prefer less heat, reduce the crushed red pepper to 1/4 teaspoon. Ingredients:
8 ounces uncooked fettuccine |
2 teaspoons olive oil |
1 pound large shrimp, peeled and deveined |
1 (9-ounce) package frozen artichoke hearts, thawed and squeezed dry |
2 garlic cloves, minced |
1/3 cup dry white wine |
1 (7-ounce) jar sliced pimiento, drained |
1 teaspoon dried oregano |
1/2 teaspoon crushed red pepper |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
2 cups trimmed arugula |
1/2 cup (2 ounces) crumbled feta cheese |
Directions:
1. Cook fettuccine according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid.
2. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add shrimp, artichokes, and garlic; sauté 5 minutes or until shrimp are done. Stir in wine, scraping pan to loosen browned bits. Add pimiento and next 4 ingredients; cook over medium-low heat 2 minutes or until thoroughly heated.
3. Place arugula in a large bowl; add drained pasta, reserved cooking liquid, and shrimp mixture. Toss well. Sprinkle with feta cheese. Serve immediately.
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