Blackened Shrimp Pasta
Course: Main Dish
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Makes 6 Servings
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)
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.
Cook pasta according to package directions. Drain and return to pan.
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.
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.
16 g Fat
43 g Carbohydrates
15 g Protein
4 g Saturated Fat
25 mg Cholesterol
502 mg Sodium
8 g Dietary Fiber