“A recipe from our local Italian restaurant.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 6 tablespoons extra-virgin olive oil
  • 1 lb large shrimp, peeled and cleaned
  • 4 garlic cloves, thinly sliced
  • 12 lb mushroom, sliced
  • 1 cup tomatoes, diced
  • 1 cup artichokes from a jar, drained
  • salt and pepper, to taste
  • 12 lb capellini, cooked al dente in salted water and tossed with a few tbsp of olive oil to keep from sticking
  • 1 tablespoon finely chopped parsley

Directions

  1. Heat a 14 inch saute pan over medium-high heat until hot. Add the olive oil, shrimp and garlic and cook, tossing or stirring frequently until the shrimp is just cooked, about 2 minutes.
  2. Add the mushrooms, tomatoes and artichokes and continue to cook until the mushrooms are softened, about 3 minutes. Season to taste with salt and pepper.
  3. Stir in the pasta and parsley, and toss to combine and warm the pasta. Remove from heat and serve immediately.

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