This is one of the better recipes I’ve come across that’s great for bachelors. If you’re afraid of a little touch of spice you can omit the pepper flakes. Try to get your shrimp as dry as you can before adding them to the pan. You can have these ingredients already in your pantry. The only think ahead action is to thaw the shrimp. I like to use 41-50 size shrimp, but you can go with whatever size you prefer. Sames goes for the pasta which can be replaced with any noodle, farfalle, or non-tubular pasta you like. Also, I like to remove the tails, even though you often get this kind of shrimp already cooked, peeled and deveined with the tails on. For the garlic, we like the already minced stuff in the jar.
Prep time: 15 mins; Cooking time: 15 mins; Ready In: 30 mins; 4 servings
Equipment:
- Large pot, at least 4-quart size
- Large skillet, non-stick preferred
- Spoon or spatula
- Can Opener
Ingredients:
- 8 ounces linguine
- 1/4 cup extra-virgin olive oil
- 1 (16 oz.) package frozen fully cooked salad shrimp, thawed
- 6 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1 (14 oz.) can quartered artichoke hearts, drained
- 1/2 cup sliced black olives or small can, drained
- 1/4 cup lemon juice
- 1/8 teaspoon salt
- black pepper to taste
- ½ cup grated Parmesan cheese
Directions:
- Bring a large pot of lightly salted water to a boil. Add linguine, and cook until tender, about 8 minutes. Drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil is hot, add the shrimp, garlic and red pepper flakes; cook and stir until garlic is lightly browned and shrimp is hot, about 5 minutes. Mix in the artichoke hearts, black olives, lemon juice and salt; cook until heated through. Toss with pasta in a serving dish and top with Parmesan cheese before serving.
Nutrition:
Per Serving: 556 calories; protein 39g; carbohydrates 49.3g; fat 23.2g; cholesterol 188.8mg; sodium 952.3mg.
