By now you might have guessed that I truly aim to use the least amount of pots, pans and other utensils to get a meal up and running. This dish is not in that category. Oh, it also stepped away from the "no smacky mouth" recipe and uses cheese. HOWEVER, I love the flavors of this dish and the oh-so-warm in my tummy feel I get when I eat it!
I made this last night and I used a sieve, two bowls, a rasp, a cheese grater, measuring spoons, colander, juicer, cutting board, knife and a large pot. Lots of dirty dishes but SO MUCH flavor!
I don't use any processed cheese in a green can or pre-shredded cheese in a bag. Eww. I go buy a nice wedge of Parmesan and grate up what I need. I also don't buy raw shrimp, as this recipe calls for. I don't have time for that! I get pre-cooked frozen shrimp OR I use chicken breasts or thighs that I've already pre-baked and set aside. I also use my very favorite frozen cube of diced garlic from Dorot. I follow the directions pretty closely (except for the raw shrimp part) and assemble everything in a large, heat proof bowl. This bowl serves as the lid to the pot of water you will bring to a boil for the pasta! **USE HOT PADS TO TAKE THIS BOWL OFF ONCE THE WATER STARTS TO BOIL!*
Please enjoy Chef Joie Warner's No-Cook Pasta sauce for Shrimp and Artichoke pasta.
2 jars (6 oz each) marinated artichoke hearts, drained, reserving 4 T marinade, and coarsely chopped.
1 cube of frozen, diced garlic or 1 large clove finely chopped. +
1/2 t dried oregano
1/4 t crushed red pepper, or to taste
Grated zest of 1 medium lemon
1 T fresh lemon juice
1/2 t salt, or to taste
Freshly ground black pepper
1/4 c freshly grated Parmesan cheese, plus extra for serving
1 Lb medium pre-cooked frozen shrimp (de-veined) OR fresh shrimp that's peeled and de-veined **if using frozen shrimp, de-frost in the colander by running cool water over the shrimp and tossing with your hands until it's no longer frozen. Can also soak the sealed package in a bowl of room-temp water until the shrimp is defrosted. Add the defrosted shrimp to the sauce and allow to come up to temp with the rest of the ingredients. DO NOT add the shrimp to the boiling water, it will only tighten up the shrimp and make it chewey...yuk)
1/4 c fresh flat leaf parsley, coarsely chopped
8 oz of rigatoni or penne pasta (I use bow-tie/farfalle)
Combine artichokes, marinade, garlic, oregano, crushed red pepper, lemon zest, lemon juice, salt, pepper and Parmesan cheese in pasta serving bowl. Set aside to warm to room temp or, preferably, place the bowl (heatproof!) over the pasta pot to warm the ingredients while heating the water. Once the water comes to a boil, remove bowl and set aside.
2. Cook pasta in large pot of boiling salted water until almost al dente. Add raw shrimp and cook until opaque, about 1 to 2 minutes longer. Drain pasta and shrimp
well and immediately add to sauce in bowl. Sprinkle with parsley and toss. Serve at once with extra Parmesan cheese.
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