This quick and delicious meal is full of luscious shrimp dressed in a savory sauce enhanced with flavorful artichokes, plenty of large-sized capers and fresh lemon juice. Ready in less than 45 minutes, Artichoke Shrimp and Spinach Piccata with Sedani Pasta can be served any night of the week but is especially suited as a gratifying meal for Friday nights during Lent.
2-4 Tablespoons olive oil
1 1/2 pounds raw jumbo shrimp
1 jar Stonewall Kitchen Artichoke Piccata Simmering Sauce
4 ounces baby spinach
Salt and pepper to taste
Monograno Felicetti Organic Matt Sedani, cooked according to package directions
Shaved Parmesan cheese for garnish
Heat 2 Tablespoons olive oil in a large sauté pan over medium-high heat until hot, but not smoking.
Pat shrimp dry and add to pan in batches, do not overcrowd the pan. Sauté shrimp until they are pink and slightly firm, about 4-6 minutes. Add additional oil if needed between batches.
Return cooked shrimp to pan. Add Artichoke Piccata Simmering Sauce and spinach. Season with salt and pepper. Reduce heat to medium. Simmer until the spinach wilts and sauce bubbles.
Serve over your favorite pasta garnished with shaved Parmesan.
Recipe courtesy Stonewall Kitchen.