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Shrimp and Artichoke Pasta



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Shrimp and Artichoke Pasta

Fresh Start: Low Fat Food and Menus Day to Day
Fresh Start:
Low Fat Food and Menus Day to Day

by Julee Rosso, 1996, Crown Publishing

“This is so pretty and delicious.  Best of all, it’s dinner in a jiffy.”

Serves 2

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 minutes. Add
the scallions and parsley, reduce the heat to low, add the pasta with pesto
and reserved pasta cooking water and toss to coat evenly. Season with
salt and pepper and serve immediately.

Spinach Pesto

“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 favorite.”

Makes 2 1/2 cups

16 cups fresh spinach, washed, stems removed
(from two 10-ounce packages)
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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