Shrimp with Angel Hair, Artichokes and Fresh Herbs

Peggy Lampman's Tuesday dinnerFeed

This is great recipe to have on hand, particularly if you have an herb garden. The recipe also comes together very, very quickly, and I purposefully reduced the fat. I've been enjoying one too many summer evenings late into the night with wine and triple cream cheese.

I could have doubled or tripled the amount of butter and olive oil used. There would have been no complaints from my eating audience; indeed, the pasta would absorb the oil and butter, and no one would guess it had that much fat. But I refrained, adding just enough fat to make a flavorful dish.

I used Barilla Plus multigrain angel hair pasta. The Barilla Plus line of pastas has a goodly amount of protein, Omega-3s and fiber, but I don't feel like I'm eating a shredded cardboard box.

Yield: 4-6 servings
Time: 20 minutes

Ingredients

1 pound angel hair pasta
1 tablespoon minced garlic
2 tablespoons extra virgin olive oil
2 tablespoons butter, cut into small pieces
1 pound raw medium-sized shrimp, peeled and deveined
1 cup seafood or chicken stock
1 (14 ounce) can artichoke hearts,quartered
1/3 cup chopped fresh herbs, such as chives, basil, parsley and/or tarragon (rosemary or thyme would, perhaps, overwhelm the dish)

Directions

1. Bring a large pot of salted water to a boil. Cook pasta according to directions.
2. Heat a large sauté pan over medium low heat. Add olive oil and butter. When butter has melted, add garlic and sauté one minute. Add shrimp and cook until they just begin to turn pink, about 2-3 minutes. Add stock and artichoke hearts and bring to a boil.
3. After liquid boils 30 seconds, remove pan from heat. Add the pasta to the pan and toss with herbs. Pasta will absorb liquid. Season to taste with kosher salt and red pepper flakes.