Spaghetti with Shrimp & Artichoke Hearts

Spaghetti with Shrimp & Artichoke Hearts


3/4 pound Cooked Spaghetti (cooked in chicken stock)

6 Jumbo Shrimp

6 artichoke hearts, diced in 1/4's 

3 Tablespoons soft butter

1 tablespoon shallot, chopped 

2 tablespoons fresh parsley

2 tablespoons sun dried tomato

3 tablespoons soft goat cheese

Juice of 1 lemon

4 tablespoons Oreganata 

6oz's white wine 


Method:1- in a large skillet, add the soft butter and heat

2- season the shrimp with salt and pepper and cook on one side

3- turn the shrimp, add the artichoke hearts,the shallots and cook for 2minutes on medium heat

4- splash in the wine and lemon

5- add the pasta,the sun dried tomato and the goat cheese

6- add the lemon juice and toss,toss,toss

7- add the parsley and toss toss toss

8- separate into two bowls, and top with Oreganata crumbs

9- toast under broiler for 30 seconds -enjoy… .

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