PASTA WITH SHRIMP AND ARTICHOKES
Provided by Paula M. Zwolak
Categories Herb Pasta Tomato Quick & Easy Basil Shrimp Artichoke Bon Appétit Michigan
Yield Serves 4
Number Of Ingredients 14
Steps:
- 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.
FETTUCCINE WITH SHRIMP AND GOAT'S CHEESE
Steps:
- Bring a pot of salted water to a boil. Add the pasta and cook for about 10 minutes or until al dente.
- In a large serving bowl, mix the goat's cheese, tomatoes and basil; season with salt and dried red pepper flakes
- Meanwhile gently heat the olive oil; when warm add the garlic and shrimp and gently poach in the oil, for about 3 minutes or until shrimp are done.
- Drain pasta and add to mixing bowl with tomatoes, cheese and basil; add the shrimp and oil and toss; adjust the seasoning and garnish with black olives.
BAKED ARTICHOKE PASTA WITH CREAMY GOAT CHEESE
This cheese-filled pasta bake gets its sweet and crunchy topping from a layer of canned fried onions and Parmesan cheese sprinkled on top. Canned artichokes give it a savory depth, while a combination of goat cheese, cream cheese and mozzarella make it wonderfully gooey. Make sure to use plain - not marinated - artichokes, which will be too sharp and acidic here. You're looking for a mellow richness in this comforting casserole.
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees and bring a large pot of heavily salted water to a boil. Cook fusilli according to package directions until 3 minutes shy of al dente. Reserve 3 cups pasta water, then drain.
- Meanwhile, in a large oven-proof skillet, heat oil in a large skillet over medium heat. Cook scallion whites until softened, about 5 minutes, then add garlic and cook another 1 minute. Stir in red-pepper flakes, and cook another 30 seconds.
- Whisk in 1 1/2 cups pasta water, cream cheese and goat cheese, and simmer, whisking, until smooth. Stir in artichokes, 1 cup fried onions, the mozzarella, the parsley, the dill and the reserved scallion greens, then stir in cooked pasta and black pepper. Add more pasta water if it seems too dry; you want this to be fairly liquid, because the pasta will soak up the sauce as it bakes. Taste and add some salt if needed.
- Top pasta with remaining cup of fried onions and the Parmesan. Bake until filling is bubbly and onions are browned, about 10 to 20 minutes. Serve drizzled with olive oil, and with more red-pepper flakes on the side if you like.
ARTICHOKES WITH GOAT CHEESE
Categories Vegetable Appetizer Bake Vegetarian Goat Cheese Artichoke Spring Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Bring large pot of water to boil. Add 2 tablespoons lemon juice to water. Add artichokes and cook until tender, about 25 minutes. Drain well. Cool completely. Using small spoon and keeping artichokes intact, carefully remove tiny center leaves and chokes.
- Mix goat cheese, cream, 2 teaspoons thyme and garlic in small bowl. Season to taste with salt and pepper. Spoon mixture into center of artichokes, dividing equally. Place each artichoke in center of square piece of foil large enough to cover artichoke completely. Gather foil up around artichoke, twisting top of foil to secure. (Can be prepared 1 day ahead. Refrigerate.)
- Preheat oven to 400°F. Place artichokes on baking sheet and bake until heated through, about 15 minutes. Melt butter in heavy small skillet. Add olive oil and remaining 6 tablespoons lemon juice and bring to simmer. Remove from heat and stir in remaining 1 teaspoon thyme. Season to taste with salt and pepper. Unwrap artichokes. Place each in center of plate. Drizzle butter mixture around each and serve.
PASTA WITH SHRIMP AND ARTICHOKES
Make and share this Pasta With Shrimp and Artichokes recipe from Food.com.
Provided by Barb G.
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Rinse and drain artichokes, slice into 1/4 inch slices.
- Pat the shrimp dry and toss with 1/4 teaspoon each of salt and pepper.
- In a large sauté pan, heat olive oil over medium-high heat until sizzling.
- Add half of the shrimp and quickly brown on both sides, about 1 minute per side.
- Remove the shrimp to a bowl with a slotted spoon.
- Brown the remaining shrimp and remove to bowl.
- Decrease heat to medium-low.
- In the same pan sauté the artichoke slices, onion, garlic, lemon zest, and red pepper flakes until the artichoke slices and onion start to brown,about 10 to 12 minutes.
- Add the wine and stir gently to dislodge any browned bits from bottom of pan.
- Cook until liquid is reduced by half.
- Add the chicken broth,lemon juice,1 tablespoon of parsley, and the remaining salt and pepper.
- Bring to a boil, then simmer until slightly thickened, about 10 minutes.
- While sauce is cooking, Cook the pasta.
- Drain pasta and return to pot.
- Return shrimp to sauce just to warm through, no longer than 2 or three minutes.
- Pour sauce over pasta and simmer over low heat, stirring constantly, coating pasta with the sauce, about 2 minutes.
- Turn pasta out on to warm serving dish.
- Sprinkle with parsley and diced tomato, if desired, and serve.
Nutrition Facts : Calories 570, Fat 12.5, SaturatedFat 1.9, Cholesterol 172.8, Sodium 559.5, Carbohydrate 70.2, Fiber 6.6, Sugar 3.1, Protein 36.5
SHRIMP & PASTA WITH GOAT CHEESE CREAM SAUCE
Make and share this Shrimp & Pasta With Goat Cheese Cream Sauce recipe from Food.com.
Provided by teaganm
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a saute pan, melt the butter then add flour.
- Whisk together until bubbling.
- Slowly stir in chicken broth and whisk until smooth.
- Simmer on low heat to thicken.
- Stir in goat cheese and lemon juice until melted & smooth.
- In a separate pan, saute asparagus, mushrooms & sundried tomatoes.
- In a separate pan, saute shrimp, garlic, salt & pepper.
- Coat the pasta with the sauce & mix in 1/2 the shrimp.
- Spoon the vegetables & shrimp over the top.
SHRIMP WITH PASTA, ASPARAGUS, ARTICHOKE & DICED TOMATOES
Was looking to make a healthy shrimp dish with all the ingredients I love and and this came out really good.
Provided by Dizdezi
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute garlic and oil in skillet. Cut up asparagus and discard bottom stems add to garlic and oil, saute about 5 minutes on low flame. Add diced tomatoes, artichoke hearts and simmer for 10 minutes. Add white wine simmer another 10-15 minutes on medium flame. Add shrimp for last 5 minutes. Serve over linguini or spaghetti and top with Parmesan cheese. Enjoy!
SHRIMP PRIMAVERA WITH GOAT CHEESE
This dish is one of my favorites. If you like goat cheese it will become one of yours as well. I was inspired to make this dish after trying a similar one made with chicken at a local restaurant. Serve with a nice crusty loaf of french bread, a garden salad, and a glass of your favorite red wine!
Provided by Luna's Mom
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Meanwhile, heat olive oil in a large skillet over medium heat; cook and stir green onions and garlic until onions are tender, about 4 minutes. Add artichokes, tomatoes, capers, and chipotle chile powder; bring to a boil. Reduce heat to low and simmer. Place shrimp into sauce; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
- Divide pasta evenly into 4 bowls and top with shrimp and tomato sauce. Scatter goat cheese over sauce.
Nutrition Facts : Calories 518.8 calories, Carbohydrate 55.3 g, Cholesterol 202.5 mg, Fat 18.7 g, Fiber 8.2 g, Protein 38.2 g, SaturatedFat 8.6 g, Sodium 750.1 mg, Sugar 3.7 g
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