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Shrimp and Artichoke Pasta
Low Fat Food and Menus Day to Day
by Julee Rosso, 1996, Crown Publishing
so pretty and delicious. Best of all, it’s dinner in a jiffy.”
1/4 pound linguine, cooked and 1/4 cup cooking water reserved
2 tablespoons Spinach Pesto (recipe follows)
2 tablespoons low-fat, low-sodium chicken broth
1 tablespoon finely minced garlic
8 large shrimp, peeled, deveined and halved lengthwise
1/2 cup frozen peas
12 frozen artichoke hearts, thawed and halved lengthwise
4 scallions, chopped, green parts only
1/4 cup finely minced fresh Italian parsley
Salt and freshly ground black pepper to taste
1. Toss the pasta with the Spinach Pesto and keep it warm.
2. In a large skillet, heat the chicken broth over medium
heat. Add the
garlic and shrimp and cook for 1 to 2 minutes, until the
shrimp is pink.
Add the peas and artichokes, cover and cook for 1 to 2
the scallions and parsley, reduce the heat to low, add the
pasta with pesto
and reserved pasta cooking water and toss to coat evenly.
salt and pepper and serve immediately.
“After summer is over, large
quantities of basil can be hard to find, not to
mention very expensive. This
convenient alternative to the classic basil
pesto brings the same great
flavors together and can be used just as you
would the original Genovese
Makes 2 1/2
16 cups fresh spinach, washed, stems removed
1/2 cup low-fat, low-sodium chicken broth
1 cup grated Parmesan cheese
2 tablespoons minced garlic
1 1/2 cups fresh basil, washed, stems removed
2 tablespoons extra-virgin olive oil
1. In a food processor
fitted with the metal blade, purée the spinach a little
at a time,
alternating with the chicken broth until all is added and smooth.
2. Add the cheese,
garlic, basil and oil and blend until smooth. Cover and refrigerate for up
to 2 weeks.
Note: Parmesan cheese should
always be aged Parmigiano-Reggiano –
it promises the very best flavor for
every gram of fat!
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