Recipe for pasta with roasted tomatoes, artichoke hearts and shrimp (or no shrimp)
This recipe hangs its hat on slow-roasted tomatoes, which I hope you made in abundance last summer and still have in your freezer. If you didn't make them during tomato season, I forgive you, and --just this once -- you can substitute oil-packed sun-dried tomatoes. I roast my tomatoes with garlic, thyme, salt and pepper, so they're packed with flavor. Be sure to add garlic and thyme if you're using plain slow-roasted or sun-dried tomatoes. Omit the shrimp if you want a vegetarian entree; use a different type of shellfish (mussels, scallops, clams) if you're shopping at the fish market. With or without shrimp, this pasta dish, almost entirely from the pantry, makes a quick and easy worknight dinner.
Pasta with roasted tomatoes, artichoke hearts and shrimp (or no shrimp)
From the pantry, you'll need: frozen shrimp, artichoke hearts, linguine or spaghetti, slow-roasted tomatoes, yogurt, mayonnaise, onion, garlic, dried thyme, white wine, red pepper flakes, extra virgin olive oil, Parmigiano-Reggiano cheese.
Serves 4-5 as a main course.
8 oz linguine or spaghetti (I use Dreamfields low-carb pasta)
1 9-oz pkg frozen quartered artichoke hearts, defrosted
1 cup slow-roasted (or oil-packed sun-dried) tomatoes, roughly chopped
2 tsp extra-virgin olive oil
1 small onion, diced
2 cloves garlic, chopped (if using sun-dried tomatoes)
1 tsp dried thyme leaf (if using sun-dried tomatoes)
1/4 tsp mild or hot red pepper flakes
1/2 cup dry white wine
2 Tbsp plain yogurt
2 Tbsp mayonnaise
1 lb medium shrimp (31-40 per pound size), peeled and deveined
Fresh black pepper, to taste (I use 1/2 tsp)
1/4 cup roughly chopped fresh flat-leaf parsley
1/2 cup grated Parmigiano-Reggiano cheese
Bring 6 quarts of water to boil in a stock pot. Break the pasta in half, and cook according to package directions, stopping 1 minute before the pasta is fully cooked (it should be al dente).
While the water is coming to a boil, combine the artichoke hearts and slow-roasted tomatoes in a mixing bowl, along with any oil from the tomatoes. Stir well and set aside. Prepare the remaining ingredients.
WHEN THE PASTA GOES INTO THE POT, start the sauce: In a very large nonstick frying pan over medium heat, add the oil and onion. Sauté until the onion is translucent, 1-2 minutes. Pour in the artichoke heart-tomato mixture (if you're using sun-dried tomatoes, also add the garlic and thyme), and the red pepper flakes. Cook for 1 minute, then add the wine, yogurt and mayonnaise. Stir vigorously to incorporate all of the ingredients into a smooth sauce.
Add the shrimp. Cook, stirring occasionally, for 2 minutes, until the shrimp is just turning pink. Mix in the black pepper, to taste, and the parsley.
At this point the pasta should be al dente. Drain it from the pot (reserve 1/2 cup of the pasta cooking water) and, with the water still clinging to it, add to the sauce pan. Stir for 1-2 minutes, to incorporate all of the sauce onto the pasta and finish cooking the shrimp. If there doesn't seem to be enough sauce to coat the pasta, add the reserved pasta cooking water. When the pasta and shrimp are cooked, add half of the Parmigiano-Reggiano, and give a final toss to bring everything together.
Serve hot; garnish individual plates with remaining cheese.
More recipes in The Perfect Pantry:
Curried shrimp and pasta salad
Linguine with sausage, peppers, leeks and tomato
Spaghetti with basil pesto, tomato and olives
Pasta salad with shrimp, feta, basil and slow-roasted tomatoes
Other recipes that use these pantry ingredients:
Goat cheese, avocado and slow roasted tomato pasta, from Divine Domesticity
Chunky pasta sauce with sausage, roasted tomatoes, garlic and basil, from Kalyn's Kitchen
Spaghetti with artichoke hearts and tomatoes, from The Pioneer Woman Cooks
Super easy slow cooker artichoke pasta, from A Year of Slow Cooking
Roast chicken artichoke pasta, from Use Real Butter