Penne With Artichokes And Shrimp - HelpForIBS.com Message Boards

Penne With Artichokes And Shrimp

Serves 4

This easy pasta dish combines two of my favorite ingredients, artichokes and shrimp. I added some ripe cherry tomatoes, a pinch of red pepper flakes, and some chopped fresh parsley and mint. The only trick to making this dish sensational, is to be careful not to overcook the shrimp. If you were in a rush, you could use canned or frozen artichokes, although you would lose something in the flavor. You could also add other vegetables in as well if you chose to.

1 Pound Penne Pasta

4 Medium Artichokes, Cleaned, Choke Removed, Cut Into Quarters And Dropped In A Lemon Water Bath

1 Lemon

2 Large Cloves Garlic, Minced

1/4 Cup Good Quality Olive Oil

16 Large Shrimp, Peeled, Deveined And Cut Into 2 Or 3 Pieces

16 to 20 Ripe Cherry Tomatoes, Washed And Cut In Half

2 Tablespoons Finely Chopped Mint

2 Tablespoons Finely Chopped Parsley

Salt & Pepper

Red Pepper Flakes As Desired

Place the artichokes in a pot, and cover with enough of the lemon water to just cover them. Bring this to a boil, and then reduce the heat to a simmer, and cook just until fork tender, about 10 minutes. Drain. Heat half the oil in a saucepan, and add the garlic. Heat for a minute or two until sizzling, but do not burn. Add the artichokes with half of the fresh, chopped herbs, and saute 3 to 4 minutes. Add the tomatoes, shrimp, salt and pepper to season. Add a small amount of red pepper flakes and cook for 2 to 3 minutes, or just until the tomastoes begin to soften, and the shrimp turn pink. Taste and add additional pepper flakes if you would like more heat.

Cook the pasta in boiling salted water until al dente. Drain, and return to the pot, keeping a small cup of the pasta water aside. Add the sauce ingredients, the olive oil, and a few teaspoons of pasta water if needed to moisten to the pot and cook a minute or two until combined. Add the rest of the fresh herbs, and serve, topping each serving with some of the remaining sauce.

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