Tuesday, March 8, 2011
Serves up to 6
1 14ounce can or jar marinated artichoke hearts, halved
8 ounces fresh mushrooms, sliced
1 pound medium frozen pre-cooked shrimp, peeled and rinsed
16 ounces spaghetti or linguine noodles
¼ cup butter (plus 2 tablespoons for sautéing)
3 cloves garlic, crushed and minced
1 ½ cups heavy cream
1 teaspoon fresh thyme ( I have used dry)
2 ½ cups freshly grated Parmesan cheese
¼ cup fresh parsley, finely chopped
Heat a pot of water to boiling and add noodles. Cook to andante, drain.
While noodles are boiling, melt butter in a saucepan over medium low heat. Add garlic and cook 2 to 3 minutes or until soft. Add cream and thyme and simmer until reduced by a third. Whisk in the cheese and cook until thoroughly combined and thickened slightly. Sprinkle in parsley. Your sauce is done, that easy! Set aside.
In a large skillet melt 2 tablespoons butter on medium heat. Add mushrooms and sauté until tender and soft. Add noodles to skillet and combine with mushrooms. Add shrimp and stir, then add artichoke hearts and sauce. Toss gingerly and cook until heated thoroughly. Serve with garlic bread and salad for a fabulous Italian meal.
In a hurry? You can skip a step and use a jar of alfredo sauce. Save more time by buying pre-sliced mushrooms in your produce department.