For the Sauce you'll need: 6 ounce package spinach (thawed and drained), 6 ounce package artichoke hearts (thawed and drained), 4 finely chopped cloves of garlic, ¼ cup of white onion finely diced, 8 small mushrooms thinly diced, 16 grape or cherry tomatoes halved, 1 ½ cups chicken stock, 20 large shrimp (de-veined w/ tails), ½ tsp crushed celery seed, ½ tsp paprika, ½ tsp chili powder, ½ tsp bouillon chicken powder, ½ tsp garlic salt, ½ tsp black pepper, ½ tsp dried chili peppers, 2 tbsp cream, ¼ cup of dry white wine, 2 tbsp butter (room temperature), Lemon juice from one lemon, Zest of 1 lemon, ½ cup of mozzarella cheese, Parsley for garnish
For the Pasta you'll need: 16 ounces of spaghetti or fettuccini pasta, 2 tsp salt, 2 Tbsp olive oil, 2 Tbsp butter For the Bread you'll need:1/8 cup fresh cilantro, 12 grape or cherry tomatoes halved, 2 Tbsp olive oil, 1 tsp garlic salt, 1 tsp freshly ground black pepper How to make the Pasta:Add 2 Tbsp of olive oil and 2 tsp of salt to 2 quarts of water and bring to boil. Add pasta. Cook for about 8 minutes (until al dente; or as pasta package describes). Drain (don’t rinse). Add 2 Tbsp of butter and cheese to hot pasta (so it melts throughout). Mix w/ tongs. Plate desired amounts of pasta on individual serving plates.
How to make the Sauce:Combine spinach, artichoke hearts, mushrooms, onions, garlic, tomatoes and chicken stock in a large saucepan (medium high heat) for about 5 minutes. Add crushed celery seed, paprika, chili powder, bouillon chicken powder, garlic salt, black pepper, chili peppers (stir another 3 minutes, turn to medium heat). Add white wine, cream, butter and shrimp (stir another 10 minutes on low-medium heat). Pour even amounts of the sauce over the pasta. Zest the skin of the lemon, evenly over the pasta. Cut the lemon in half and squeeze juice over pasta (lemon flesh faces up, to avoid seeds falling into dish) in your hand w/ your palm facing up. Add sprigs of parsley and additional lemon wedges on the side for garnish. How to make the Bread:Cut half a baguette of Fresh French Bread in half. Brush with olive oil. Sprinkle with garlic salt & black pepper. Cut cherry tomatoes in half. Chop up the fresh cilantro. Evenly sprinkle tomatoes and cilantro over the bread. Bake in pre-heated oven about 5-7 minutes at 350 degrees. Add a slice of bread next to each pasta portion (so the drippings from the pasta sauce soak the bread in delicious flavors).
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