quick and easy meals for 1 or 2

Shrimp and Artichoke Pasta Recipe


1/3 -1/2 pound of your favorite pasta
2 Tbsp basil pesto. Remember, builini brand in fancy cheese section
1 Tbsp olive oil
1 large clove garlic, finely chopped
10-12 large shrimp, peeled, deveined. (Hope you have some in the freezer.)
1/2 cup frozen peas
10 frozen (or canned) artichoke heart quarters, thawed, cut in half lengthwise
1/4 cup thinly sliced green onion (scallions) or regular onions if scallions are not available
1 Tbsp. dried parsley
½ Tbsp. dried basil
Salt and pepper to taste

Heat to boiling a pot with at least 2 quarts of water in it. Put in the pasta. Lower the heat a little and stir right away. Stir regularly and cook until al dente.

Once the pasta is done, and before draining the pasta, scoop out about a cup of the pasta water and put aside. Drain the pasta. Return it to the pot add the pesto, a little of the water, toss and keep it warm. You can put it in a preheated oven at warm or 175 setting or leave it in the pot on the top of the stove on an idle burner next to the one you’re going to use for the shrimp, etc. turn it occasionally so different sides are near the “hot” burner.

While the pasta is cooking, heat the olive oil in a frying pan over medium high heat. Add the garlic and shrimp and cook, tossing or stirring, for 1-2 minutes, until the shrimp is just pink. Add the peas and artichokes, lower the heat to medium, cover and cook for an additional minute. Add the green onions (scallions), basil and parsley, reduce the heat to med/low. Add the pasta, about a Tbsp. of the water and drizzle with a little olive oil. Season with salt, pepper, grated parmesan cheese and toss.

SERVE IT UP!!! With ,,,you know, crusty Italian bread and some white wine! Montrechet or pinot grigio or ice cold chablis!