SHRIMP & ARTICHOKE PASTA
Featuring: Green Mill Italian Pasta Sauce
(Serves 4-6)
Ingredients:
- 20 oz cooked Bow Tie pasta (8 oz uncooked)
- 3 T. olive oil
- 1-1/2 cup raw peeled and deveined tail off shrimp 31/40 (about 20 small shrimp)
- 1-1/2 tsp garlic (fresh minced)
- 14 oz artichokes heart quartered
- 1/2 cup (1-1/2 oz) sundried tomatoes julienne (soft)
- 1 cup julienne cut fresh spinach (about 1/2 oz)
- 1 bottle (26 oz) Green Mill Zesty Arrabbiata Sauce
- Salt and pepper to taste (fresh cracked)
- 4 T. feta crumbles
Preparation:
- Cook pasta according to package instructions, drain and toss with 1 T. olive oil.
- In saute pan over medium heat, add olive oil, shrimp and add garlic.
- Cook shrimp until done and add artichokes, sundried and spinach.
- Add Green Mill Zesty Arrabiata Sauce and heat until temperature reaches 165 or until bubbly.
- Add cooked pasta and toss, add salt and black pepper to taste.
- Place on plate and top pasta with feta cheese.