Cannolicchi con Gamberi e Carciofi
A pasta dish inspired from our recent trip to Lake Garda in northern Italy. Succulent shrimp sauteed in a light red sauce with cherry tomatoes, marinated artichokes and a touch of fresh basil. This blend of marinated artichokes and a touch of the sea gives this dish a memorable flavor.
Chef Chuck's Pasta with Shrimp and Artichokes1/2 pound pasta
8-12 medium shrimp, peeled
1 cup artichoke hearts
1 cup cherry tomatoes, halved
3 tablespoons tomato sauce
3 tablespoons olive oil
2 garlic cloves, crushed
1 tablespoon basil, chopped
salt and pepper to taste
Cook pasta in salted boiling water till al dente.
Meanwhile in a large frying pan heat olive oil add garlic and saute for a minute, remove and discard.
Add tomatoes, tomato sauce, artichokes, salt and pepper saute for a few minutes. Add shrimp and cook a minute or two. Strain pasta and combine with other ingredients, stir to coat and sprinkle basil leaves on top.
Ricette by Chef Chuck's Cucina