Lemon Shrimp with Farfalle, Artichoke Hearts, Veggies and Parmesan Serves: 4
(Submitted by: Jerry Bacon)
Prep Time: 20 minutes
Cook Time: 15-20 minutes
1 can (14 oz.) Artichoke hearts, halved
1 ½ to 2 cups Farfalle (bow tie pasta)
4 oz. (half jar) Sun Dried Julienne cut tomatoes in EVOO (Extra Virgin Olive Oil) with Italian herbs
2-3 Garlic cloves, diced and marinated in 2 Tbsp. EVOO from bottle of sun dried tomatoes
6 Brussel sprouts, quartered lengthwise
1 large Carrot, thin sliced lengthwise in mandolin or veggie peeler
12-14 medium Shrimp, shelled and deveined with tail removed
1 large Lemon, juiced and zest preserved in a medium glass bowl
1 cup Chicken stock (low-sodium or sodium free)
½ to ¾ cup grated Parmesan cheese
In a 12” skillet, on medium-high; cook shrimp until just pink on both sides, about 2 minutes.
Transfer to bowl with lemon juice and zest. Let marinate.
Reduce heat to medium-medium low; add artichoke hearts with liquid from can. Add chicken stock and farfalle. Stir about 2 minutes. (Pasta will take about 10-12 minutes to get to al dente.)
Add sun-dried tomatoes, garlic, brussel sprouts and carrots. Stir and cover. Continue to cook until pasta is nearly done. Add lemon marinated shrimp along with lemon juice and zest. Stir and continue to cook until pasta is done to your satisfaction.
Turn out onto plate and top with grated parmesan cheese. Enjoy.
Inner Chef Note: I added asparagus to the dish…delicious!