Lemony Shrimp and Artichoke Pasta, Hearts of Palm Salad

by Jennifer

This pasta recipe uses one skillet, and the liquid reduces to a creamy sauce for the pasta.

Serves 4.

  • 1 lb. shrimp, cleaned and deveined
  • 3 TBS olive oil, divided
  • 3 garlic cloves, chopped
  • 1 lb. lemon pepper pappardelle (I use Trader Joe’s brand) or fettucine
  • 12 oz. bag frozen artichokes
  • 2 cups white wine
  • 4 cups water
  • 1 tsp sea salt
  • juice and zest of 1 lemon
  • chopped parsley for serving

Heat 2 TBS oil in a 12” skillet over medium-high heat;  add shrimp and cook just until they turn pink, 2 – 3 minutes.  Transfer shrimp to a clean bowl.

Heat 1 TBS oil in the same skillet over medium-high heat and add garlic, cooking just until it’s fragrant.

Add pasta, artichokes, wine, water and sea salt and bring to a boil on high heat, stirring.

Lower heat to medium-high, enough to keep a steady boil, and cook, stirring frequently, until the pasta is al dente, about 9 minutes.

Right before the pasta is finished cooking, add the lemon zest, juice and shrimp, stirring to combine.  Serve with a sprinkling of fresh chopped parsley.

Hearts of Palm Salad – adapted from Cooking Light

Serves 4.

  • 3 plum tomatoes, seeds and pulp removed, chopped
  • 1 cup chopped hearts of palm, from a 14.5 oz. can
  • 2 TBS chopped parsley
  • 2 TBS chopped Kalamata olives
  • 1 TBS white wine vinegar
  • 2 tsp olive oil
  • 1 tsp Dijon mustard
  • salt and freshly ground black pepper to taste
  • 1 head Boston lettuce, torn into bite-size pieces
  • 2 TBS freshly grated Parmesan cheese

Combine tomatoes through salt and pepper in a bowl, tossing well to combine;  cover and refrigerate at least one and up to a few hours.

When ready to serve, divide the lettuce on 4 plates, and top with the tomato/hearts of palm mixture.  Sprinkle with the Parmesan cheese.


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