The weather is starting to cool down a little, so I decided to try a new pasta recipe that I found online. The recipe was originally adapted from Napoli Italian Restaurant in Loma Linda and featured in the L.A. Times’ Daily Dish.
Note: this recipe has been altered from the adapted version found onlatimes.com.
About 6 Tbsp. extra-virgin olive oil
1 lb. frozen shrimp, thawed
4 garlic cloves, thinly sliced
8 oz. sliced mushrooms
1 C. cherry tomatoes, quartered
1 C. jarred artichokes, drained and roughly chopped
About 8 oz. of thin pasta, cooked al dente in salted water
Salt, pepper, and dried oregano to taste
Shrimp & Pasta Preparation:
1. For the shrimp – I used the Trader Joe’s cooked frozen shrimp and thawed them using the “quick” thaw method found on the back of the package.
2. For the pasta – I used Barilla’s Whole Grain Thin Spaghetti. In a medium-sized pot, bring water to a boil and cook pasta al dente in salted water. Drain and set aside.
1. Heat medium-sized sauté pan over medium-high heat until hot, then add olive oil, shrimp, and garlic. Stir frequently until the shrimp is warmed thoroughly, about 1 minute.
2. Add tomatoes, mushrooms, and artichokes to the pan. Cook until the mushrooms are tender, about 3 minutes. Season with salt and pepper to taste.
3. If there’s room in the pan, add pasta and toss to combine, then serve immediately. If there’s not enough room, rinse pasta with hot water, then toss with shrimp, mushroom, and artichoke mixture. Before serving, sprinkle pasta with dried oregano to taste.
This recipe was simple and yet very tasty. To complete the meal, try adding a side of crusty garlic bread and a green salad.