Artichoke, Lemon and Olive Pasta with Shrimp
Artichoke, Lemon and Olive Pasta with Shrimp
Number of Servings:
Serves 4INGREDIENTS
1
lb (450 g)
spaghetti or linguini
6
oz (180 ml)
jar marinated artichoke, quatered, reserve liquid
1/2
red onion, finely chopped
1
lemon, zest and jiuce
3
tbsp (50 ml)
extra-virgin olive oil
1/2
cup (130 ml)
ricotta
1/4
cup (60 ml)
grated Romano or Parmesan cheese
1
cup (250 ml)
Nicoise olives or quatered, pitted Kalamatta olives
2
large tomatoes, finely chopped or
3/4
cup (190 ml)
quatered cherry tomatoes
1/2
bag baby arugula
1/2
lb (230 g)
freshly cooked and peeled shrimp or
2
(170 g) tins tuna, broken into 1 - in (2.5 cm0 chunks
0
sea salt and freshly ground black pepper, to taste
DIRECTIONS
- Bring large saucepan of salted water to a boil and cook pasta according package directions.
- While cooking, whisk together lemon juice and zest, reserved artichoke marinade and red onion.
- Drain pasta, reserving 3 tbsp (45 ml) of pasta water, then return to saucepan with lemon vinaigrette, cooking water, ricotta, Romano or Parmesan cheese, artichokes, olives, and tomatoes. Mix well and heat through.
- Stir in arugula and shrimp, and season to taste with salt and pepper. Serve immediately.
Great Pairings
gruner veltliner - grass hopper
As featured in Taste Magazine, Spring 2013. Lively and bright, this quaffable white has fragrant notes of white grapefruit, spring blossoms and orchard fruits that are complemented with sweet herbs. The ... read more- 750 mL
Hungary- 156463
970 Units Available
pinot gris - kim crawford marlborough
Delicious ripe quince and pears combined with a hint of peaches and cream from the malolactic influence. It features an intense aroma of ripe pear, melon and apples with appealing floral notes. This ... read more- 750 mL
New Zealand- 150144
1821 Units Available
