Recipe by lovebnamomof9
"This recipe is very similar to a recipe which was served at Tucci Benucch Italian restaurant in Chicago. It is very quick and easy to prepare and has become a family favorite."
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1 1/2 (16 ounce) packages
angel hair pasta
minced garlic, or to taste
2 (16 ounce) cans
1 (16 ounce) can
artichoke hearts, drained and quartered
hot pepper sauce
ground black pepper
large shrimp, peeled and deveined
shredded Parmesan cheese, or to taste
This is a fantastic recipe as is, but I made some modifications over time that I think makes it a lot better. Give it a try, it's easy.
1 - Replace 1 c water with 1 c dry white wine.
2 - No angel hair pasta at all. Instead, add 1/2 box linguine to the tomatoes etc. sauce and let it soak up the yummy sauce as it cooks. When the linguine is getting close to done, add the shrimp.
3 - Enjoy! Love this stuff. (New Years Resolution is to reduce the butter/olive oil in it and still keep the flavor.)
This tasted a lot like something you would get at a restaurant. I made only a couple changes for our tastes - I reduced the olive oil and butter just a little and used sun dried tomatoes in olive oil (I drained them before using). This is awesome with a piece of herbed cheese bread on the side.
We liked this. I would have preferred that the sauce be a little thicker as the pasta just tended to swim in it. Next time I will thicken up the sauce. Thanks for posting.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp Primavera with Sun-Dried Tomatoes
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 206
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