I love shrimp and I am so fortunate to live in the backyard of "Shrimp Heaven." In Pensacola, we have one of the top tourist attractions in the state, but I prefer to call Joe Patti Seafood "my seafood market" (me and 100,000 other Pensacolians). Ever since I discovered that (for only $1 more a lb) I could buy "fresh" shrimp already shelled and deveined with the tails on, I have been in "shrimp" love. I created this dish after I stopped by the fish market one Friday night and left with a lb of shrimp. When I arrived at home, I took a peek in my pantry and just started pulling cans, boxes, etc....out. The result below.....yummy!!!
box thin whole wheat spaghetti noodles (about 1/2 lb)
3-4 cloves fresh garlic
1 onion
1 16oz can artichoke hearts (quartered)
1 whole lemon
lemon pepper seasoning
1 lb shelled and deveined shrimp
3 tbs olive oil
3 tbs butter
2 tbs white wine
breadcrumbs
Cook the noodles according to package directions and drain and set aside. Add 3 tbs. olive oil to large saute pan. Saute chopped onion and garlic until tender then add artichoke hearts and saute for about 3-5 minutes. Add 3 tbs. butter and 2 tbs white wine and juice of whole lemon. Saute for 3-5 minutes longer. Sprinkle some lemon pepper seasoning. Add cooked pasta and mix well. Take off heat and cover. In a cast iron skillet or another saute pan, spray lightly with olive oil. Rinse shrimp and dredge in breadcrumbs mixed with about 2 tsp. lemon pepper seasoning (breadcrumbs on shrimp should be a light coating). Saute shrimp for approx. 2- 3 minutes on medium heat on both sides (turn when shrimp looks pink....keep your eye on this process). When finished, plate the spaghetti and veggies and add shrimp....top with freshly grated parmesan cheese and garnish with chopped italian parsley.
Enjoy.....
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