Shrimp Pasta
  • 1 pound of shrimp peeled and deveined
  • 2 tablespoons of sun dried tomatoes ( cut bite size)
  • 1 package of whole wheat spiral pasta of your choice
  • 2 lemons juiced
  • 1 bunch of asparagus trimmed and snapped in two
  • 1.5 cups of white wine-- I use Sauvignon blanc
  • 3 tablespoons of butter ( I never said it was healthy)
  • 3 cloves of garlic
  • 1 small jar of artichokes ( or package) cut into bite sized pieces
  • salt
  • pepper
  • Italian seasoning
  • crushed red pepper
  1. In a saucepan simmer cloves of garlic ( diced) in a small amount of olive oil until soft. Add wine and begin to simmer. Meanwhile begin your pasta, about 2-3 minutes into cooking add the asparagus pieces to the pasta. In the saucepan add lemon juice, 1 pinch of salt, both peppers to taste and 1 tablespoon of Italian seasoning. Simmer for approx 2-3 minutes. Add butter in slowly, once melted add artichokes and sun dried tomatoes. Drain pasta ( with asparagus). Add shrimp to sauce and let cook for 2-3 minutes covered. DO NOT OVERCOOK. Shrimp gets rubbery so fast. Incorporate the pasta and asparagus into the sauce off the heat and throughly mix. Let rest for a moment and top with parmesean cheese if you like.