I was inspired by a dish in Bon Appetit, but they used italian sausage as a base and I was looking for something a little less hearty and a little more healthy. I really really wanted to use Pappardelle pasta, but I couldn't find any here, so I'll have to get out the pasta roller and make some if I want to enjoy those wide pasta ribbons. Instead, I used fettuccine and it gave the silky pasta texture I was looking for.
Players:
1 tbl. EVOO
2 cloves garlic
2 shallots (or 1/2 red onion sliced)
1 pint Cherry tomatoes
1 can artichoke hearts
1 pound shrimp
8 ounces pasta of your choice
3/4 cup reserved pasta water
handful fresh spinach leaves
S&P
1/2 cup thinly sliced fresh basil leaves
2 tsp thyme
pinch of red pepper flakes
Heat oil in large saute pan over medium heat. Add onion and sauté until translucent, about 4 minutes, then add garlic and stir 1 minute. Add shrimp and cook 3 minutes until pink and cooked through. Don't over cook the shrimp or they'll be rubbery and gross!
Remove the shrimp from the pan using tongs and set aside. Reduce heat to medium low. Add the cherry tomatoes to the pan, cover and leave alone for 4 minutes. Remove lid and mash the tomatoes using the back of a spoon. Then cover and allow tomatoes to cook 3-4 more minutes. Add in the drained artichoke hearts, reduce stir for 2 minutes. Reduce heat to low and simmer until ready to add the pasta and shrimp.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain in colandar over a bowl, reserving a cup or so of the pasta water.
Add the shrimp back to the pan with the pasta, spinach, basil, red pepper flakes and thyme. Pour in the pasta water and stir until arugula wilts. Season with salt and pepper.
Add ad much pasta water as you like and if you add too much, just simmer and let it cook down.
Serve and sprinkle with shaved parmesan.
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