Shrimp with Artichoke Hearts and Sun-dried Tomatoes over RigatoniI used to make this as a scampi but I think it works better as a pasta dish. I haven't come up for a name for it yet but it combines the sweet tang of citrus with the acidity of sun-dried tomatoes, some hearty artichoke hearts and shrimp over rigatoni. The picture is at the start of the slow saute-ing to season the oil.
Ingredients:
1lb. 16-20 ct. shrimp (peeled, de-veined)
1/4-1/2c. of extra virgin olive oil
1 stick of butter
5-6 cloves garlic, minced
2 dried anaheim peppers
2 tbsp. crushed red pepper
handful of course chopped fresh parsley
8 oz. jar of sun-dried tomatoes in olive oil
8 oz jar of artichoke hearts (drained)
3 lemons
1/2 c. white wine
1/2 cup coarse grated romano cheese
1lb. of rigatoni cooked al dente
In a large saute pan add olive oil, 1 lemon (quartered), contents of sun-dried tomato jar, artichoke hears, garlic, pepper, parsley
Saute over med-lo heat stirring frequently, after about 10 minutes turn heat to high and add shrimp, butter cook until shrimp are pink. Squeeze in juice of 2 lemons and add wine, reduce heat to low and saute another 3-5 minutes.
Pour mixture over pasta, add romano cheese and mix. Serve with crusty Italian bread. Enjoy.
