Mediterranean Shrimp
Serves 2
Ingredients:
½ pound bowtie pasta
2 tablespoon extra virgin olive oil
12 large shrimp - deveined
1 tablespoon shallot – thinly sliced
2 cloves garlic – thinly sliced
¼ cup sundried tomatoes in olive oil drained and chopped
½ cup non-marinated artichoke hearts - cut in half
1 cup broccoli florets- blanched
¼ cup lemon- fresh squeezed
4 tablespoons unsalted butter- cut into cubes
Kosher salt- too taste
Freshly ground black pepper- too taste
1 tablespoon basil- cut into ribbons – too garnish
1 tablespoon toasted pine nuts- too garnish
Procedures:
Cook the pasta in a large pot of boiling salted water. Boil for 12 minutes, or according to the directions on the package. Drain well and set to the side.
Heat a skillet, over medium to high heat, add 1 tablespoon of olive oil. Add the shrimp and cook until they turn pink about 30 seconds on one side and turn over to cook the other side, about another 30 seconds depending upon the size of the shrimp. Remove the shrimp from the pan to a plate.
Return the pan to the heat. Add the rest of the olive oil to the skillet and add the shallots and garlic. Sauté for 1 minute.
Add the sundried tomatoes, artichoke hearts and broccoli florets. Sauté for 1 minute and add the lemon juice. Add the shrimp back in.
Let the vegetables and juice cook for another minute and slowly add the butter.
Incorporate all of the butter and add the salt and pepper to taste. Finish the dish by placing the shrimp over the pasta and garnish with basil and pine nuts.