I made this dish the other day while I was cramping for time. It’s quick and easy and it only took me 1 hour from start to finish, including washing the pots. Serve with a side salad, or spinach salad and you have yourself a meal. Enjoy!
Makes 4 servings
Makes 4 servings
1/4 cup olive oil
1 lbs large shrimp
2 tsp chopped garlic
2 cups diced yellow and orange peppers
8 oz Gluten Free Pasta
1/4 tsp hot pepper flakes
2 cups artichoke hearts quartered marinated in olive oil
1 tsp lemon zest
2 tsp lemon juice
1/4 tsp salt
1/4 tsp pepper
Clean, wash and peel the shrimp. (I get the large shrimp that's already peeled and deveined. I only have to remove the tail). Set aside.
In the meantime, bring a pot of water to boil and cook the pasta according to package directions. (You can use regular pasta instead of gluten free or whole-wheat pasta).
Clean and chop the garlic. Set aside. Wash, clean and dice the yellow and orange pepper. Set aside. (You can use red peppers if you like).
In a frying pan, pour the olive oil and sauté the garlic and diced peppers till slightly softened. Make sure that the garlic is not burned. Add the shrimp. Cook till the shrimp is pink. Add salt and pepper.
Drain the pasta and rinse under cold water to stop the cooking. In a large bowl mix together the pasta, the shrimp, the artichoke hearts (without the marinade), the lemon zest, the lemon juice and the pepper flakes (optional - pepper flakes gives it an extra kick; but if you don't like the heat you can omit it altogether). Garnish with chopped parsley and shaved pecorino romano.
Nutrition Facts
Serving Size 12.48 oz (353.8g)
Amount Per Serving
Calories 472
Calories from Fat 130
Total Fat 14.4g
Saturated Fat 2.4g
Cholesterol 162mg
Sodium 379mg
Total Carbohydrates 57.2g
1 lbs large shrimp
2 tsp chopped garlic
2 cups diced yellow and orange peppers
8 oz Gluten Free Pasta
1/4 tsp hot pepper flakes
2 cups artichoke hearts quartered marinated in olive oil
1 tsp lemon zest
2 tsp lemon juice
1/4 tsp salt
1/4 tsp pepper
Clean, wash and peel the shrimp. (I get the large shrimp that's already peeled and deveined. I only have to remove the tail). Set aside.
In the meantime, bring a pot of water to boil and cook the pasta according to package directions. (You can use regular pasta instead of gluten free or whole-wheat pasta).
Clean and chop the garlic. Set aside. Wash, clean and dice the yellow and orange pepper. Set aside. (You can use red peppers if you like).
In a frying pan, pour the olive oil and sauté the garlic and diced peppers till slightly softened. Make sure that the garlic is not burned. Add the shrimp. Cook till the shrimp is pink. Add salt and pepper.
Drain the pasta and rinse under cold water to stop the cooking. In a large bowl mix together the pasta, the shrimp, the artichoke hearts (without the marinade), the lemon zest, the lemon juice and the pepper flakes (optional - pepper flakes gives it an extra kick; but if you don't like the heat you can omit it altogether). Garnish with chopped parsley and shaved pecorino romano.
Nutrition Facts
Serving Size 12.48 oz (353.8g)
Amount Per Serving
Calories 472
Calories from Fat 130
Total Fat 14.4g
Saturated Fat 2.4g
Cholesterol 162mg
Sodium 379mg
Total Carbohydrates 57.2g
Dietary Fiber 10.5g
Sugars 2.9g
Protein 31.9g
Protein 31.9g
