Spaghetti with Shrimp, Spinach and Artichokes

Name: Spaghetti with Shrimp, Spinach and Artichokes
Total time: 15 min
Yield: 6
Ingredients: Ingredients The High Five 1 pound shrimp, peeled and deveined 4 ounces baby spinach, coarsely chopped 1 15-ounce can artichoke hearts, drained and trimmed 1 pound whole wheat spaghetti 1 1/2 cups shredded Parmesan cheese Pantry and Kitchen Items 1/4 cup olive oil 1/2 teaspoon salt Freshly ground black pepper

By:

Co+op

Recipe Information

Total Time:

15 minutes

Servings:

This is one of our High Five recipes, made from five main ingredients or less. Simplify your life with more delicious High Five recipes.

Keep it simple and satisfying, with shrimp, spinach and artichoke hearts bathed in olive oil and parmesan cheese. Whole wheat pasta gives the dish a nutty, chewy base that is both filling and energizing.

Ingredients

The High Five

1 pound shrimp, peeled and deveined
4 ounces baby spinach, coarsely chopped
1 15-ounce can artichoke hearts, drained and trimmed
1 pound whole wheat spaghetti
1 1/2 cups shredded Parmesan cheese

Pantry and Kitchen Items

1/4 cup olive oil
1/2 teaspoon salt
Freshly ground black pepper

Preparation

Boil a pot of water for the spaghetti. Prep the shrimp and pat dry with paper towels.
In a large saute pan, heat the olive oil over medium high heat for about a minute, then add the shrimp and salt. Stir and turn the shrimp until they turn pink. Add the spinach and artichoke hearts and stir until the spinach is just wilted and the artichoke hearts are heated through.
While you saute the shrimp, cook the spaghetti according to package directions. Drain well.
Add the drained spaghetti to the saute pan, and toss to mix well. Sprinkle in the Parmesan as you toss, coating the hot pasta with cheese. Grind pepper over the pasta to taste and serve hot.

Serving Suggestion

Try adding a quarter teaspoon of red pepper flakes while sauteing the shrimp for a punch of heat and serve with lemon wedges to pass at the table. Serve this hearty pasta dish with a simple side salad of mixed baby greens dressed in balsamic vinaigrette to round out the meal.