Shrimp isn’t my favorite thing. In fact, seafood in general doesn’t rate very high on my list of favorite things to eat. I don’t hate it, but there are a lot of things I’d rather be eating, you know?
That being said, every now and then shrimp gets some play time on our menu because it makes the kids do a happy dance. They love sea food. They are kids that eat octopus (though not because I feed it to them!).
So, for the same reason that I’ve read The Princess and The Pig seven hundred times this week, and for the same reason that I am still singing “Deck the Halls” as a bed time song in July, I made this Sun Dried Tomato Pasta with Shrimp.
It’s a mom thing.
But as the saying goes, one good turn deserves another, and this delicious pasta won me over. The shrimp was for the kids, but the sun dried tomatoes, artichokes, and spinach were for me and the blend of flavors was really wonderful.
This dish also wins a lot of points from this mom for being quick and easy. Less than 30 minutes for a meal that everyone at the table thoroughly enjoyed!
I should also mention that I used Bella Sun Luci Sun Dried Tomatoes and they were really the heart of this flavorful meal. I’ve been buying the big bag of julienne cut sun dried tomatoes from Bella Sun Luci from Costco for a long time now. I love to have the bag in the fridge so that I can easily throw them into salads, pastas, and my mouth for an occasional snack.
The family owned company recently sent me a few more of their products to test and I really fell in love with the Sun Dried Tomato Halves in Extra Virgin Olive Oil with Italian Herbs. They are a delicious, high quality product that I feel really good about recommending (and no one paid me to say so, just for the record).
- 12 oz capellini
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1 large shallot, finely chopped
- 1 tablespoon butter
- 1 lb shrimp
- Bella Sun Luci sun dried tomato halves in extra virgin olive oil with Italian herbs
- 12 oz marinated artichoke hearts, quartered
- ⅓ cup dry white wine or chicken broth
- ¼ cup reserved pasta water
- 2 cups baby spinach
- crushed red pepper
- Parmesan cheese
- Cook the pasta according to package instructions. Reserve ⅓ cup pasta water. Drain pasta and set aside.
- In a large skillet, heat olive oil over medium heat. Add shallot and garlic and saute until tender, about 5 minutes. Stir in the butter, shrimp, sun dried tomatoes, and artichokes. Cook, stirring frequently, until shrimp is translucent, about 5 minutes.
- Add wine and reserved pasta water and bring to a boil. Simmer for about 5 minutes or until the liquid has reduced slightly. Stir in the spinach until just wilted.
- Toss the cooked noodles with the shrimp mixture until well coated. Serve warm with a sprinkle of crushed red pepper and freshly grated Parmesan cheese.
I received products to test from Mooney Farms but all opinions are entirely my own.
PassTheKnife says
This dish would make me do a happy dance too! They seem like great eaters!
somethewiser@gmail.com says
They really are pretty great eaters (and I know how incredibly lucky that makes me!). We’re still working on better relationships between them and squash/sweet potatoes – things I love but they really do not!