Quick Spring Fix: Shrimp, Artichoke, and Sundried Tomato Pasta

 

The weather here in New York City has been unseasonably warm, and we're not complaining. The weekend was beautiful and was a cause for us to make it out to Central Park twice, where YiRan learned to play tennis with Bryan's brilliant instruction.

When it gets warm like this, it's hard to cook anything that takes too long or requires too much heat because it makes the house unbearably hot. So this quick pasta dish is a great option. The shrimp take just a few minutes to cook through, while everything else needs to be just warmed through. The artichoke heart and julienned sundried tomatoes break down slightly while cooking creating a wonderful coating for the pasta. The result is a delicious dish with a wide variety of flavors, which comes together in a mere 15 minutes.

Making the Dish

What You'll Need
1/2 lb shrimp, peeled and deveined
1/3 lb farfalle or other short pasta
8 - 10 sundried tomatoes, packed in oil, thinly sliced
4 - 5 artichoke hearts, quartered
1/4 cup white wine
2 tbsp olive oil
2 cloves garlic, sliced
1 tsp red pepper flakes

Bring a pot of water to boil and drop in a few teaspoons of salt. Start cooking the pasta and cook until one minute shy of the package directions. As farfalle usually takes about 12 - 14 minutes, the rest of the dish will come together while the pasta is cooking.

When all the ingredients are prepared, rinse the shrimp under cool water and pat dry. Sprinkle with a touch of salt and pepper. In a nonstick pan heat up the olive oil and over medium heat. Add in the garlic and the red pepper flakes and cook until fragrant, about 1 - 2 minutes. Before it gets too far along, throw in the sundried tomato strips and toss together. Cook for about 3 minutes

After the sundried tomatoes have softened slightly add in the artichoke hearts and toss to combine. Cook these for about 1 - 2 minutes until they are warmed through.

Add in the shrimp. Toss everything together and when they are slightly opaque, add in the white wine. Bring the white wine to a boil, tossing the shrimp, sundried tomatoes, and artichokes together into it, until the wine is reduced.

At this point, the shrimp should be completely cooked through. Remove from heat so that they don't over cook. When the pasta is close to done, take a ladle of the pasta water and toss it into the shrimp mixture. Then, drain the pasta when it is finished, add it to the sauce, and toss everything together over medium high heat, until the liquid has absorbed into the pasta and the sauce is at the desired consistency.

If you have it, tossing in an herb like parsley or chives would be great here as well. We didn't, but that was just fine. The dish was great all the same. Quick, easy, and very delicious. Enjoy!









What's your go to quick fix dinner? Let us know in the comments!

One year ago: Babbo's Black Spaghetti with Rock Shrimp, Sopressata, and Jalapeño Pesto'