Shrimp Pasta

All the way from the 'Golden State' or the 'Golden Bear State,' where the (sadly extinct bear) California grizzly, the golden trout, and lovely poppies are state symbols, comes a shrimp pasta recipe. Thank you to culinary chef Ha for providing us with this amazing meal for a gathering of eight. I would hop right over to sample but at the time, can only do a virtual California visit.

INGREDIENTS

2 pounds of peeled and deveined shrimp

1 bag of penne pasta - or your favorite kind

1 small box of mushrooms, sliced

1 bell pepper - sliced

1 bag of spinach

1 jar of sun-dried tomatoes - drain excess liquid

1 jar (16 oz) of artichoke hearts - drained

1 small fresh garlic - minced. The more the merrier.

STEPS

Pasta: boil pasta as per package instructions.

Shrimp: heat up large sauté pan with olive oil, add minced garlic, then shrimp.

Season with salt, pepper, and paprika. Once cooked, remove from pan.

Veggies: using same pan, heat up, add more olive oil and minced garlic.

Add mushrooms and bell pepper. Cook 4-5 minutes to soften, season with salt, pepper,

and Italian seasoning.

Add artichoke hearts, sun-dried tomatoes and give a quick stir.

Then add spinach, once spinach cooked down, reduce heat and add pasta.

Quickly stir and turn off heat. Garnish with parsley or basil and freshly shredded parmesan, and SERVE.

Reference: I ended up using only 1 bag of spinach and 1/2 large jar of artichokes.

Literally, just use whatever veggies and adjust the amount to your liking or whatever you have available. I do think the sun-dried tomatoes and artichoke make the dish stand out.

Bon Appetit!