Friday, August 14, 2009

(clever title involving Artichokes, Mushrooms or Shrimp)

You all know I’m a big Google Reader fan, and this week, I finally decided to “clean up” my subscriptions (there were WAY TOO many food and photography blogs). For those of you who aren’t using Google Reader (WHY AREN’T YOU USING GOOGLE READER?????), one of the great features is the “Star” function (similar to Gmail) where you can dog ear an item, if you want to remember it for later (like this or this). Before deleting all these extra blogs, I wanted to go back and see what I had starred the last few months.

One item was this Shrimp, Artichoke & Mushroom Pasta from Coconut & Lime. Looked tasty and simple enough at the time, and this week the LOML and I finally got around to making (or “adapting”) it for dinner.

Before I write anything else, I have to say I think the author made a typo with the 2 TABLESPOONS of Red Pepper Flakes. I started off with maybe ¾ Tbs of Red Pepper Flakes and that looked like a TON, so I stopped there. And that was HELLA spicy!

Shrimp, Artichoke & Mushroom Pasta
4 cloves garlic, minced
¾ lb pound peeled shrimp
8 oz (can) whole artichoke hearts (sliced in half)
6 oz sliced mushrooms
1/2 C white wine
2 Tbs olive oil
2 Tbs skim milk (organic!)
¾ Tbs red pepper flakes
1 Tbs capers
juice of one lemon
zest of one lemon
salt / pepper
(Didn’t have/use any shallots or parsley)

First thing to do is sauté the artichoke hearts, red pepper flakes, mushrooms and garlic for about 5 minutes, then add the shrimp and cook for another 3 minutes or until the shrimp just start to turn pink (It was hard to fight the urge NOT to cook the shrimp all the way through).

Next, pour in the wine, lemon juice, zest, salt, pepper, and capers cook for an additional 3 minutes or until the liquid has reduced and the shrimp is cooked through (I forgot to heat to boil then reduce!).

You know the LOML and I are HUGE oenophiles, so we chose the Chablis. I heard 2003 was a splendid year for the vineyard . . . actually, it was the only thing we had on stock, and, umm, it was “flinty” and “steely” and “robust” (I don’t know what I’m talking about)

Stir in milk (cream). Toss with pasta (oh yeah, you should have cooked your pasta ahead of time, according to box directions) and Boom, classy dinner is served!

Tasty but CALIENTE!!!!!!!!! We’ll be making this one again!!

(PS - do these pictures look a little pixel-ated???? Sorry about that!! I did figure out (thanks, Sarah!!!) how to add pictures you can click to enlarge . . . Enjoy??)

1 comment:

MIMI said...

Ohhh. that looks delicious! How much penne did you cook, 1/2 lb? Cant wait to try it...