It’s cold and comfort food is needed. It can be hard to keep traditional “comfort” food healthy but it’s easily done with this recipe. Shrimp and pasta go so well together and it cooks so quickly. It’s basically a one pan meal. Substituting whole grain pasta for regular pasta makes a big difference too. They taste the same and you are getting a full serving of whole grains. #winwin ? I added some leeks and artichoke hearts for a great flavor but it kept the calories wayyy down. If you haven’t experimented with leeks yet, you should. They have a great taste but not as strong as an onion would. I love to add them to my mashed potatoes too. To finish this dish off I added a splash of white wine and some garlic. There you have a delicious and super quick meal to put on the table. I like to make this during the week because honestly it takes less than 30 mins too cook. Can’t complain there? Things get very busy during the week for most of us and trying to put together a healthy meal quickly is a challenge. One pan meals are my favorite for this reason. Delicious, healthy, and easy. Boom! I used Pyrenees Agour cheese to top it off because what’s a pasta dish without a little cheese on top ? It has a slight nutty flavor to it and it’s nice to change things up every now and then from the usual parmesan.
- 1 box Whole Grain Linguine Pasta. I like Barilla or Ronzoni brand
- 1 6oz jar artichoke hearts
- 2 tbsp garlic chopped, I love garlic so I always use more so go by your preference
- 1 leek (green part only) sliced in half and chopped
- 1/4 cup fresh parsley, chopped
- 1/2 a pound to 1 pound of shrimp, depending on preference
- 1/2 cup dry white wine. I like to use Sauvignon Blanc but Pinot Grigio works too
- 2 tbsp extra virgin olive oil
- 1 tbsp unsalted butter
- Pyrenees Agour cheese (parmesan works too) shredded to about 1/2 cup
- Salt & Pepper
- Cook pasta according to directions and set aside
- Add oil to a cast iron skillet (or any other deep pan) for a good coating and let it heat up on medium-high.
- Add chopped leek and garlic to sauté for a few minutes until soft and fragrant.
- Add in artichoke hearts and sauté for another minute or two.
- Pour in 1/2 cup white wine and let it simmer to cook off the alcohol. This takes about 4 minutes. Pour yourself a glass in the meantime 😉
- Toss in shrimp to cook until light pink. Shrimp cook very quickly so keep an eye on it!
- Add a pinch of salt and pepper
- Turn heat down off and add the unsalted butter to the middle to thicken up the sauce and give it that wonderful flavor only butter can do 🙂 You can skip this if you want to cut the calories
- Toss in pasta and half of the fresh parsley
- Top off with half the cheese
- Use the remainder of cheese (or add more if you like) and parsley as a garnish. Enjoy!
Photos by Bora Images