Prawn, Artichoke and Sun-dried tomato Pasta
Ingredients:
1.5 lb Prawns (or large shrimp), peeled and deveined
1 tsp Red Crushed Pepper (optional)
1 tbsp Olive Oil
1 Lemon, juice
2 tbsp Butter
5 Garlic Cloves, Minced
1/4 cup Dry White Wine
1/2 cup Sun-Dried Tomatoes
1/2 cup Heavy Whipping Cream
1/2 cup fresh corn
1 can Artichoke hearts in water quartered
handful fresh basil julienned
Salt and Pepper, to taste
1/3 cup Parmesan Cheese, optional
handful Fresh Parsley, chopped
2 cups Fresh Spinach
1 16 oz package Penne Pasta
Instructions
Season the shrimp with a sprinkle of salt and set aside.
Bring a large pot of water to a boil and cook the pasta according to package instructions, until al-dente. (reserving a cup or more of the starchy water) Drain the cooked pasta and set aside.
In a large, non-stick pan over medium heat, add oil. Add shrimp in a single layer and cook for 2-3 minutes on each side. Transfer the shrimp to a plate and set aside.
In the same pan, add butter and minced garlic, corn and artichokes and saute for 1-2 minutes. Add the White Wine and allow it to cook down for approximately 2 minutes.
Add sun-dried tomatoes and heavy whipping cream and mix well. Bring the sauce to a low boil then simmer for 2-3 minutes, stir in the spinach.
Add the shrimp and cooked pasta and toss until the pasta is coated in the sauce. If you need more moisture, add in the starchy pasta water 1/4 cup at a time. Top with juice of ½ lemon, salt and pepper, and finely chopped parsley, basil and parmesan cheese.
Enjoy!
