Shrimp, Grape Tomato, & Artichoke Fettuccine (serves 4-6)
1 lb fettuccine noodles
1/4 c extra-virgin olive oil
1 (15 oz) can cannellini beans, drained and rinsed
4-5 marinated artichoke hearts, roughly chopped
1 pint grape tomatoes, cut in half
1/4 c chopped cherry peppers
3 cloves garlic, roughly chopped
2 dried bay leaves
1 tbs capers, drained
1 tbs thyme, chopped
1/4 tsp dried dill
1/2 lemon, juiced
1/4 tsp salt
Black pepper, to taste
1 lb large shrimp, peeled and deveined
1 tbs grated Parmesan, plus more for topping
- Start boiling the water for the pasta. While it comes to a boil, heat the olive oil over medium heat in a large pan. Add the beans, artichokes, grape tomatoes, cherry peppers, garlic, and bay leaves. Saute for 5-8 minutes, just to heat everything through.
- When the water is boiling, add the pasta and salt the water liberally. Cook the pasta until just shy of al dente, about 9 minutes. Reserve a cup of the pasta water and drain the noodles.
- Add the capers, thyme, dill, lemon juice, salt, and pepper to the pan. Saute another 5 minutes. Add the shrimp and cook 8-10 minutes or until pink. During the last 2 minutes of cooking, when the shrimp are just shy of pink, add the fettuccine noodles and a little of the pasta water to help form a thin sauce. Stir in the Parmesan.
- Toss the shrimp mixture and noodles until noodles are coated. Serve immediately with a little more Parmesan on top.