Shrimp & Artichoke Hearts Over Angel Hair Pasta

Shrimp and Artichoke Hearts over Angel Hair pasta

3 cloves of minced garlic
¼ c. diced red onion
1.5lbs. medium peeled and deveined shrimp
1 c. quartered artichoke hearts
½ c. diced tomatoes
2 Tbsp. capers
3 Tbsp. fresh lemon juice
Splash of white wine
¼ c. minced basil
2 c. cooked angel hair pasta
White pepper just a dash
Salt if needed


Begin with a flat bottom sauté pan over medium to high heat. First put a couple of tablespoons of oil in the pan and once it gets hot add the garlic and onion. Next you will want to add the shrimp. This will slow down the heat a little. Once the shrimp start to turn white on the bottom turn them over and cook the top side. Add the artichoke hearts, tomatoes and capers giving a gentle stir mixing all the goodness together. The lemon juice and basil will go in next, finish and deglaze the pan with the white wine. This will loosen up all the flavor in the pan and bring it all together.

Divide the pasta between 2 bowls and top with shrimp and artichoke mixture. Garnish with fresh grated Parmesan cheese.