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Cook whole-grain angel hair pasta until al dente. Toss with sautéed shrimp, artichoke hearts, cherry tomatoes, lemon zest, juice, and feta or parmesan. Finish with fresh parsley for a bright, flavorful weeknight pasta dish.
Type of Cuisine:
Mediterranean
Prep Time: 10 minutes.
Cook Time: 20 minutes
How Many Servings?
6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1 lb whole grain angel hair pasta or whole wheat | |
| 2 tablespoons olive oil plus one additional separate | |
| 3 tablespoons butter | |
| 4 garlic cloves minced | |
| 12 oz shrimp peeled and cleaned | |
| 14 oz artichoke hearts, if frozen, thaw | |
| 1 cup cherry tomatoes cut in halves | |
| 2 teaspoons salt separated | |
| 1/2 teaspoon teaspoon black pepper | |
| 1/4 teaspoon red pepper flakes | |
| 1 lemon zest and juice | |
| ¼ cup feta cheese or freshly grated parmesan cheese | |
| 1/2 cup fresh chopped parsley |
Preparation
2
Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain, reserving 1 cup of the cooking water.
3
Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add shrimp and cook until pink, about 3 minutes per side. Remove and set aside.
4
In the same skillet, heat 2 tablespoons of olive oil and 3 tablespoons of butter. Add minced garlic, artichoke hearts, tomatoes, lemon zest, salt, pepper, and crushed red pepper flakes. Sauté for 5 minutes.
5
Add the cooked pasta and shrimp to the skillet, tossing to coat in the flavorful sauce. Cook for 1-2 minutes, adding reserved pasta water if needed to loosen. Finish with fresh parsley and give it a final toss.
6
Finally, top with crumbled feta cheese and savor the perfect balance of flavors in every bite. Enjoy with your loved ones!
Recipe Tips & Suggestions
Make shrimp stock:
If you have a shell on the shrimp, after you peel the shrimp, use the shell to make stock; add water, a few lemon slices, and some peppercorn, bring to a boil, and simmer for 20 minutes. Drain and save to use on soups. I like to keep it in the freezer when I make seafood paella
Rana’s Notes!
1- Avoid using Bucatini, a thick spaghetti paste with a hole through the center, or small pasta like orzo, Ditalini, or ORecchiette. Those kinds of pasta make this dish out of balance in size and hard to eat
I crumble some Feta cheese on top after the dish is assembled and let everyone add his own. You can toss the feta cheese with the pasta; it will change the texture and color of the pasta and become more creamy in a good way! But only some people are on the same board!