April 17, 2012
Quick Spring Fix: Shrimp, Artichoke, and Sundried Tomato Pasta
The weather here in New York City has been unseasonably warm, and we're not complaining. The weekend was beautiful and was a cause for us to make it out to Central Park twice, where YiRan learned to play tennis with Bryan's brilliant instruction.
When it gets warm like this, it's hard to cook anything that takes too long or requires too much heat because it makes the house unbearably hot. So this quick pasta dish is a great option. The shrimp take just a few minutes to cook through, while everything else needs to be just warmed through. The artichoke heart and julienned sundried tomatoes break down slightly while cooking creating a wonderful coating for the pasta. The result is a delicious dish with a wide variety of flavors, which comes together in a mere 15 minutes.
Making the Dish
1/2 lb shrimp, peeled and deveined
1/3 lb farfalle or other short pasta
8 - 10 sundried tomatoes, packed in oil, thinly sliced
4 - 5 artichoke hearts, quartered
1/4 cup white wine
2 tbsp olive oil
2 cloves garlic, sliced
1 tsp red pepper flakes
Bring a pot of water to boil and drop in a few teaspoons of salt. Start cooking the pasta and cook until one minute shy of the package directions. As farfalle usually takes about 12 - 14 minutes, the rest of the dish will come together while the pasta is cooking.
What's your go to quick fix dinner? Let us know in the comments!
One year ago: Babbo's Black Spaghetti with Rock Shrimp, Sopressata, and Jalapeño Pesto'