Pesto Artichoke Pasta w/ Shrimp

[aklap]

Pesto Artichoke Pasta w/ Shrimp



I made this for supper tonight (after much begging from Peg). Actually, I was in charge of supper tonight as she was making cards for an Easter order.


Shrimp:

1 lb of uncooked, peeled & devained shrimp
4 oz white wine (almost all of one of the small mini bottles of wine 187ml - drink what's left over )
1/2 cup unsalted butter (1 stick) - melted
3 teaspoons minced garlic
McCormick Montreal Chicken Seasoning

Pre-heat oven to 350. Melt one stick of butter in the microwave.
Put shrimp in a oven proof dish large enough so the shrimp is only one layer. Pour in the wine, pour in the butter, add the garlic. Apply several shakes of the McCormick seasoning - enough so that it's visible - I didn't measure it. Stir. Make sure the shrimp are laying in the wine/butter mixture.

Put dish in oven for about 5-7 min. I used 41/50 count shrimp - so I ended up with about 10 mins in the oven. I stirred the shrimp once or twice. The shrimp will turn a nice pink when done. Don't over cook the shrimp. I usually add a few extra at the start so I have a few "testing shrimp"

Pasta

1/2 bag of Tinkyada Fettucini
6-8 medium sized black olives
3-4 medium artichoke hearts (canned)
1 teaspoon minced garlic
3-4 teaspoons of Basil Pesto


Boil pot of salted water. While water is coming to a boil, chop the olives & artichoke hearts as fine as you like. Mix the olives, artichokes & the garlic in a small bowl.

Add the Tinky to boiling water. Stir pasta occasionally during the approx 6 minutes of cooking time. I like my pasta al dente - you might want to cook it a bit longer. Empty pasta into colander, drain and put back into pot.

Put the as much of the olive, choke & garlic mixture over the pasta as you like. The amount we used could've been a bit more - we used it for both of our pastas (Peg's is NGF pasta). Add the Pesto and mix well until pasta is evenly coated. Put the burner on Simmer to heat the pasta back up a bit.

Plate the pasta & the shimp & enjoy!! We poured a bit of the wine/butter sauce over the pasta. YUM! If I had some chopped parsley, I'd have sprinkled that on top...but I didn't

Note: If you happen to google Red Lobster Shrimp Scampi - you'll find the base of what I used. They don't say to use the McCormick seasoning - that was my own touch.
_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[Torrey]

Wow!
Al, I must say that I am impressed!!! Very nice presentation, too!!!

If I ate seafood, I'd make this in a heartbeat! Maybe If I substituted some of those Perdue Chicken Short Cuts for the shrimp...

Hmm...there's an idea...though I'd have to sneak over to mom's and use her oven!

My poor dysfunctional kitchen!!! (I don't have a working oven, and I have only 2 burners that work on the stovetop...I am the queen of pre-packaged and ready-to-eat food!) I'm in the process of getting estimates for redoing the kitchen, but man, is it expensive!! The last estimate I got was equivalent to my salary...for the year!!!

Thanks so much for sharing!!!!
_________________
~Torrey

August 24, 1975
GF BD July 12, 2004

[aklap]

Thanks Torrey,

Oh yeah...you're not a shrimp/seafood eater. You probably could do something similar with chicken.

You'd probably have to share your food with her tho I'm sure that wouldn't be a big problem.

Yup - kitchens & bathrooms are the most expensive rooms in the house to re-do. Imagine that

I mistakenly told Peg on time...the only way you'd get me to move (I HATE to move) is to find a better kitchen. Oh boy...now she's always poking about the kitchen LOL

Good luck!!
_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa