Pasta with Shrimp and Artichokes

Pasta with Shrimp and Artichokes
Pasta with Shrimp and Artichokes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons olive oil

  • 1

    medium onion, chopped

  • 2

    garlic cloves, minced

  • 1/4

    cup chopped fresh basil or 4 teaspoons dried

  • 2

    tablespoons chopped fresh oregano or 2 teaspoons dried

  • 1/4

    teaspoon dried crushed red pepper

  • 1

    14 1/2-ounce can stewed tomatoes

  • 2

    large tomatoes, seeded, diced

  • 1

    9-ounce package frozen artichoke hearts, thawed

  • 1

    tablespoon fresh lemon juice

  • 3/4

    pound spaghetti

  • 1

    pound uncooked medium shrimp, peeled, deveined

  • Additional chopped fresh basil

  • 1/2

    cup freshly grated Parmesan cheese

Directions

Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté until tender, about 5 minutes. Add 1/4 cup basil, oregano and dried red pepper and stir 1 minute. Add stewed tomatoes, diced tomatoes, artichoke hearts and lemon juice and simmer until sauce thickens slightly and artichokes are tender, about 30 minutes.(Can be made 1 day ahead. Cover and refrigerate.) Cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain. Meanwhile, bring sauce to a simmer. Stir in shrimp and simmer until just cooked through, about 5 minutes. Season to taste with salt and pepper. Add spaghetti to sauce and toss to coat. Transfer to large bowl. Sprinkle with additional chopped fresh basil. Serve, passing Parmesan separately

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