For 6 servings to serve over angel hair pasta, , I cooked the shells from 2 lbs shrimp, with 1-1/2 cups white wine, 1 stick butter, 1/2 C EVOO, 1 T. Italian seasoning, 1/4 t. red pepper flakes, the parsley, garlic (I use more than recipe says) , 2 lemons juiced, 1 T dry minced onion for half hour covered (since I wanted more sauce). Drained solids out then poured sauce over the shrimp, 2 cans drained artichoke hearts and bread crumbs. Used crushed salad croutons instead of bread crumbs with 2 t. Italian seasoning, then sprinkled more lemon juice and minced parsley over all with the cheese. I had to cook it for 35-40 minutes in 375 oven before shrimp were cooked (still juicy and plump) and added halved cherry tomatoes all over the top (probably about 10 or more) for the last 15 min. My oven cooks "slow" so 10-12 total min. just didn't cook it through. Had to add about 1C of pasta cooking liquid to make enough sauce . The final dish looks very pretty with the red tomatoes and green parsley and Italian seasoning on it. Sprinkle with more Romano or Parmesan cheese and serve. My family raved about it. The shrimp stock/sauce gives it a real depth in flavor and the extra lemon and garlic give it a glorified "Shrimp Scampi" taste & look. May try it with marinated artichoke hearts the next time since they have the same seasoning and oil.
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For 6 servings to serve over angel hair pasta, , I cooked the shells from 2 lbs shrimp, with...