Shrimp, Spinach & Artichokes Over TriColor Penne

Spring in New York is a wonderful thing. Not only because the weather is glorious and everyone sheds their winter coats, but because the bounty at the farmers market is plentiful. Colors abound, choices are plenty… it feels like your menu possibilities are endless.

Shrimp, Spinach & Artichokes

Shrimp, Spinach & Artichokes

Until the one day that it rains. And you don’t have a plan for dinner. And it’s the day after Memorial Day. And because you had the pleasure of being a guest all weekend and didn’t host any parties, you have no leftovers. Time for Plan B: refrigerator, pantry and freezer items. From the pantry: pasta and canned artichoke hearts. From the freezer: shrimp and spinach.

Even if you’re not in a pinch, this is a great recipe to fall back on. It’s a fantastic one-pot-wonder that will be as flexible as you want it to be. Using a full bag of frozen spinach? Great! Don’t like artichokes? No problem! Whatever modifications you make to it, it will still hold up. The kids loved it. The husband loved it. And I even had enough for friends who came over to look through hand-me-downs.

Enjoy!  

Freezer: Shrimp & Spinach Pantry: Pasta & Artichokes

Freezer: Shrimp & Spinach         Pantry: Pasta & Artichokes

Saute artichokes in butter and olive oil

Saute artichokes in butter and olive oil

Golden brown artichokes

Golden brown artichokes

Remove artichokes from the pot and reserve

Remove artichokes from the pot and reserve

Saute spinach until warmed through

Saute spinach until warmed through. When warmed through, add to reserved artichokes.

Add white wine and butter. Deglaze the pot and reduce for a few minutes

Add white wine and butter. Deglaze the pot and reduce for a few minutes (don’t worry if there’s some residual spinach bits)

Add shrimp to the wine

Add shrimp to the wine

Cook shrimp until opaque, 3-5 minutes.

Cook shrimp until opaque, 3-5 minutes.

Add remaining ingredients to the pot. Warm through.

Add remaining ingredients to the pot. Warm through.

Shrimp, Spinach, Artichokes & Tri Color Penne

Shrimp, Spinach, Artichokes & Tri Color Penne

Shrimp, Spinach, Artichokes & Tri Color Penne

Shrimp, Spinach, Artichokes & Tri Color Penne

Shrimp, Spinach & Artichokes with Tricolor Penne

Serves 6-8

Ingredients

1 pound pasta (or GF pasta), cooked per package instructions (I used tricolor penne)
4 tablespoons butter, divided
2 tablespoons olive oil
1 can artichoke hearts, drained
1/2 bag frozen chopped spinach
2 garlic cloves, minced
3/4 cup white wine
2 pounds shrimp, deveined and peeled
Kosher salt
Freshly ground pepper

Directions

1. Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large, heavy bottomed pot.
2. Add drained artichoke hearts and saute until browned. Remove from pot and reserve.
3. Add spinach to the pot. Warm through and add garlic. Remove from pot and reserve.
4. Add white wine to the pot. Deglaze the bottom of the pot. Bring to a simmer and reduce the heat to medium. Let simmer for 3-4 minutes.
5. Add remaining 2 tablespoons of butter and let melt.
6. Add shrimp. Cook for 3-4 minutes until opaque.
7. If there isn’t much remaining liquid in the pot, add 1/2 cup chicken, seafood or vegetable stock or water. 
8. Return artichokes and spinach to the pot. Add cooked spinach to the pot. Stir to combine.
9. Taste and season with kosher salt and freshly ground pepper.
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Eat, Drink & Be Yummy!
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