|
|
|
Serve with crusty
French Bread to soak up the extra sauce...
|
|
1
lb |
|
spaghetti, linguine or fettuccine |
|
|
2
Tbs |
|
olive oil |
|
|
3
cloves |
|
garlic, minced |
|
|
1 ˝
lbs |
|
shelled, cleaned and de-veined shrimp |
|
|
1
stick |
|
butter |
|
|
1
package |
|
sun-dried tomatoes, softened with warm
water and drained |
|
|
˝
cup |
|
white wine |
|
|
8
oz |
|
package crumbled feta cheese |
|
|
14
oz |
|
jar
artichoke hearts, each heart cut in half |
|
|
1
Tbs |
|
fresh dill, chopped |
|
|
1
Tbs |
|
fresh basil, chopped |
|
|
|
|
|
|
1 |
Cook pasta
al dente, according to package directions. Drain
and return to pan. Quickly add olive oil to
pasta. |
|
2 |
While pasta
is cooking, sauté garlic and shrimp in butter.
Do not overcook. Add sundried tomatoes and white
wine. Bring to a boil, remove from heat, and set
aside. |
|
3 |
Add cheese,
artichoke hearts and shrimp mixture to pasta.
Toss and add herbs. |
|
|
|
|
Servings: 8 |
|
|
|
Recipe Source |
|
Shady Brook Farms |
|