Twisted Shrimp

Cajun French:  l’artichaut (l’ar-tee-shō) – artichoke (globe)

 

Rotini with shrimp = twisted shrimp.

Rotini is pasta we generally use for salads.  In preparing dinner we were looking for penne and pulled out rotini instead.  What the heck, we used rotini and liked the results.  It is always fun to try different pasta shapes especially when the pasta is used in a different way or for a different recipe.  This is not a heavy sauce so the rotini worked great allowing the sauce to flow between the spirals of the pasta.

Mais C’est Bon!

Enjoy!!

Ingredients:

• 12 lg Louisiana shrimp – peeled, deveined and butterflied leaving the tail attached.
• 6 oz Rotini whole wheat pasta
• 2 Tbl olive oil (we used olive oil from olive mix)
  
• ½ onion chopped
• 3 cloves garlic, smashed and chopped
• 3 Tbl olive mix
• ¾ c artichokes, quartered
• ¾ c fire roasted tomatoes
• Salt
• Cayenne pepper
• Paprika
• Cajun seasoning

Boil pasta in seasoned water.  We season with Cajun Seasoning and Salt.

Heat 1 Tbl olive oil in heavy skillet.

Place shrimp in skillet.

Season with salt and cayenne pepper.

When shrimp begin to turn pink, turn them.

Season with paprika.

When shrimp are pink, remove from skillet, set aside and keep warm.

Do not overcook shrimp.

In same skillet heat 1 Tbl olive oil.

Sauté onion and garlic until tender.

Add olive mix and sauté.

Add tomatoes, mix well and cook approximately 5 minutes.

Add artichokes and heat.  Do not break up quarters.

Combine pasta and vegetables, toss.

Plate pasta and vegetables in bowl.

Arrange shrimp on pasta mixture.

Serve with bread of choice.

 

Another way to plate:

Do not combine pasta and vegetables.

Plate pasta.

Place vegetable mixture over pasta.

Place shrimp on top of vegetable mixture.

Serve with bread of choice.