in the kitchen    with Barilla
Barilla Cellantani with Artichokes and Shrimp

Yield: 4-6 Servings
 
Ingredients:
1 box Barilla Cellantani
1/3 cup extra-virgin olive oil
12 ounces raw shrimp, peeled, deveined
2 garlic cloves, minced
2 packages (12 oz.) cherry tomatoes, halved
1 can (14 oz.) artichokes, drained, chopped
1 1/2 teaspoons salt
1/4 teaspoon crushed red pepper flakes, optional
1/8 teaspoon ground black pepper
3 tablespoons chopped parsley
3 tablespoons chopped fresh mint

Directions:

  1. Heat oil in large skillet over medium heat. Add shrimp and garlic; cook 2 mintues. Add tomatoes, artichokes, salt and pepper to skillet; cook 8 minutes, stirring occassionally.

  2. Cook Cellentani according to package directions; drain, reserving 1/4 cup pasta water. Return pasta to pot.

  3. Add tomato mixture and reserving cooking water if needed to hot Cellentani. Add herbs, toss gently. Transfer to serving platter. Sprinkle with freshly grated Parmesan cheese, if desired.

 

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