Shrimp Penne Pasta with Artichoke or Asparagus
|2-3 Tbsp||extra virgin olive oil|
|1||onion, thinly sliced|
|5-8 clove||fresh garlic, crushed|
|To Taste||sea salt & freshly ground pepper|
|28 oz||large shrimp, peeled|
|12 oz||artichoke hearts, quartered|
|28 oz||diced tomatoes, with juice|
|1 lb||penne pasta|
|To Taste||parmigiano-reggiano cheese, freshly grated|
|To Taste||spice islands pizza & pasta sicilian seasoning|
|To Taste lb||use about a pound of asparagus if substituting for artichokes|
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DirectionsCook pasta, drain and aside.Sauté onion and garlic in olive oil on medium-low to medium heat.Salt and pepper to taste.Add tomatoes with juice and simmer for several minutes.Add artichokes, simmer again.Add shrimp and simmer until shrimp is cooked through.Remove pan from heat to stop cooking process.Rinse pasta in very hot water, drain thoroughly, and put on plate.Top with shrimp and artichoke mixture.Top with freshly grated cheese and ground seasoning mix or pepper.