Shrimp and Artichoke Pasta

Lunch today was delicious; just about anything with shrimp has to be good if you ask me!  I make a dish with chicken and artichokes very similar to this and had to try using shrimp instead.  The lime juice plays very well off the heat of the crushed red pepper and the brininess of the artichoke hearts.  The creaminess of the goat cheese pulls it all together.  I’ve posted today’s recipe below ~ it was a perfectly filling lunch for the two of us.

Shrimp and Artichoke Pasta

  • 12 o.z. peeled shrimp
  • 1/4 tsp crushed red pepper
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbs olive oil
  • 1 cup chicken stock
  • 2 cloves garlic
  • 1 Tbs fresh parsley
  • 1 tsp corn starch
  • 1 can artichoke hearts (quartered)
  • 1 Tbs lime juice
  • 2 o.z. goat cheese

In medium skillet heat olive oil over medium high heat.  Add shrimp, crushed red pepper, salt and pepper cook 3-4 minutes until shrimp is cooked through.  Remove shrimp from skillet and set aside.  Add 3/4 cup of the chicken stock to skillet; bring to a simmer.  Whisk together remaining 1/4 cup chicken stock and teaspoon of corn starch add to simmering chicken stock stirring until thickened.  Add garlic, parsley, artichoke hearts and lime juice; cook about 3 minutes until hot and bubbly.  Add cooked shrimp; heat another minute or until shrimp is heated through; crumble goat cheese over top and serve with pasta of your choice.

Enjoy ~ Kimberly


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