Shrimp and sun-dried tomato pasta

Super fast.   I made this dish with both shrimp and sausage, but think it would be better with just shrimp.  You can make this dish in about 15 minutes.

  • 8 oz dried spaghetti or linguini
  • ½ cup onion, peeled and chopped
  • 1 garlic clove, minced
  • 1/2 cup dry white wine
  • 3 tsp oil from sundried tomatoes (below)
  • 3 oz sundried tomatoes packed in oil, slivered
  • 2 tbsp pitted calamata olives, sliced
  • 6 oz frozen artichoke hearts, defrosted (or 1 15 oz can drained)
  • 1 pound shelled shrimp, or ½ pound shelled shrimp and ½ pound sausage (e.g. kielbasa)
  • Salt and pepper to taste
  • paprika
  • 2 tbsp each minced fresh basil and parsley
  • 2 oz low fat cream cheese (or 3 wedges laughing cow spreadable cheese)

Boil water in a large pot for the pasta. Add a little salt and oil to prevent pasta from sticking.  While water is heating up, make a dinner salad and set it aside. Collect all the other ingredients. 

Add pasta to boiling water and stir occasionally to prevent sticking.  Set the timer to 10 minutes.  While pasta is cooking, peel and chop onion, peel and mince garlic. Slice sausage if you are using sausage.  Sliver tomatoes, slice olives, Mince herbs.  Dice cheese into small cubes and set it aside.   

Heat up a large non-stick sauté pan over medium high heat.  Drain about 1 tsp of the tomato oil into the pan and add onion, garlic and sausage (if using sausage), and cook for about 2 minutes.  Add wine, tomatoes and olives and stir.  Then add shrimp and artichoke hearts, and sauté for 2-3 minutes or until shrimp turn pink.  Add basil.  Salt and pepper to taste.  Turn off the heat.

Drain pasta when the timer goes off.  Return it to the pot.  Stir the remaining 2 tsp oil from the sundried tomatoes and cheese cubes into the hot pasta and mix well until cheese is melted.  Serve pasta in bowls.  Top with shrimp mixture, sprinkle with parsley and paprika.  Makes 4 servings.

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