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… .