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–+ servings

Weeknight Shrimp Portofino

Weeknight Shrimp Portofino features artichoke hearts, shrimp, and angel hair pasta topped with a tasty lemon and garlic butter sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course, Pasta
Cuisine: American, Italian
Calories: 761
Ingredients Method Nutrition

Ingredients
  

  • 1/4 cup pine nuts optional
  • 12 oz angel hair pasta
  • 1/2 cup butter
  • 1 pkg sliced mushrooms 6 oz (or 4 oz canned, drained)
  • 2 tsp minced garlic 2-3 cloves
  • 1 pound medium or large shrimp peeled, deveined, tails removed
  • 1 1/2 cups marinated artichoke hearts drained and quartered
  • ground black pepper to taste
  • 1 medium lemon cut in half

Method
 

  1. In a small frying pan, heat pine nuts over medium-low heat just until fragrant. and slightly browned. Stir, remove from heat and set aside.
  2. Fill a large pot with salted water, bring to a boil and cook the pasta according to the package directions.
  3. Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms and garlic and saute about 3 minutes.
  4. Add artichoke hearts, shrimp and pepper. Squeeze half of the lemon into the pan. Stir and cook until shrimp are opaque and heated through.
  5. Divide pasta between four bowls. Spoon the shrimp mixture over the pasta, dividing evenly between the four dishes.
  6. Squeeze the remainder of the lemon over the dishes and sprinkle with toasted pine nuts just before serving. Enjoy!

Nutrition

Calories: 761kcalCarbohydrates: 74gProtein: 31gFat: 38gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 204mgSodium: 1118mgPotassium: 598mgFiber: 6gSugar: 5gVitamin A: 1672IUVitamin C: 32mgCalcium: 114mgIron: 3mg

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