Blackened Shrimp Pasta

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By: Dinner, Dishes & Desserts

Course: Main Dish

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Makes 6 Servings


Ingredients

  • 1/2 box Dreamfields Angel Hair Pasta

  • 3 teaspoons olive oil divided

  • 1/4 cup prosciutto chopped (about 2 ounces)

  • 1 9 oz package frozen artichoke hearts thawed and patted dry

  • 1/2 cup leeks (or green onions) chopped

  • 2 cloves garlic thinly sliced

  • 1 cup reduced-sodium, fat-free chicken broth

  • 2 tablespoons heavy cream

  • black pepper coarsely ground

  • 2 tablespoons walnuts coarsely chopped, toasted

  • 1/4 cup flat-leaf parsley chopped

  • 1 1/2 tablespoons Parmesan cheese shredded

  • additional Parmesan cheese shredded (optional)


Directions

  1. Heat 2 teaspoons olive oil in large nonstick skillet over medium-high heat. Add prosciutto; stir to separate pieces. Add artichoke hearts; cook 2 to 3 minutes until artichokes and prosciutto are lightly browned, stirring occasionally. Remove from skillet; set aside.

  2. Cook pasta according to package directions. Drain and return to pan.

  3. Meanwhile, heat remaining 2 teaspoons oil in same skillet over medium-high heat. Add leeks and garlic; cook 2 to 3 minutes until lightly browned and tender, stirring frequently. Add broth to skillet; bring to boil. Cook 1 to 2 minutes to reduce by about half. Stir in cream; cook and stir 30 seconds to 1 minute to blend. Return artichoke mixture to pan; heat through.

  4. Remove skillet from heat. Toss artichoke mixture with pasta. Add black pepper as desired. Add walnuts, parsley and Parmesan cheese; toss again. Serve with additional Parmesan cheese, if desired.


Nutritional Information

  • 351 Calories

  • 16 g Fat

  • 43 g Carbohydrates

  • 15 g Protein

  • 4 g Saturated Fat

  • 25 mg Cholesterol

  • 502 mg Sodium

  • 8 g Dietary Fiber

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