SPINACH PASTA WITH SHRIMP, MARINATED ARTICHOKE HEARTS IN A CURRY SAUCE

(Serves 2)

Peter's Pasta with a Twist! This is one of the easiest recipes ever and takes only a few minutes.

12 deveined Shrimp (large/jumbo) approx. 20 per lb without the shell and the tale and cut in half if too big 

... Or if you can get your hands on Laughing Bird fresh Caribbean White Shrimp (small approx. 40 per lb) - they are the best!!!

1/2 lb. Spinach or plain Spaghetti or Fettuccine 

1 jar Roland’s marinated Artichoke Hearts    
Patak’s or any other mild or hot curry paste
Cherry Tomatoes cut in half
Optional: 2 handful fresh Spinach leaves

Heavy Cream or Crème Frâiche

Olive Oil
Parsley

Dry white Wine (optional)
Lemon juice
Salt and Fresh ground Pepper

Add a splash of olive oil or any other neutral oil into your cooking dish, heat up and add 2 tablespoon of the Curry Paste and a little freshly ground pepper and let cook for a few seconds until you can smell the flavor developing. Add white Wine (1/2 cup) or a splash of lemon juice and the Artichoke hearts including the juice (if too big cut in half) and simmer for 5 minutes over medium heat.

In the meantime boil Water for the Pasta and  add Olive Oil and Salt. Cook Pasta and when

almost al dente (sticky to the bite) stop cooking, strain and set aside.

Add shrimp to the sauce and cook until pink (2-3 minutes) and finish with 1/2 cup Heavy Cream or 3 tablespoon Crème Frâiche. 


Place the Pasta into a large bowl and ladle the sauce over the pasta, mix well.

Sprinkle parmigano, parsley and the tomato halves over the Pasta.

Serve immediately.

BUON APPETITO !