Dinner tonight…
Artichoke Heart sauce over Fettuccine and
a garden salad topped with warm fried shrimp.
For the artichoke sauce:
2 tablespoons butter
2 tablespoons extra virgin olive oil
1/2 diced onion
1 clove garlic smashed (remove later)
Lemon rind from one lemon
Salt/pepper
Pinch red pepper
One 12 oz jar artichoke hearts (in water) drained.
2 - 3 tablespoons lemon juice
Big handful of fresh spinach
1/2 cup Parmesan cheese
1 1/2 cup pasta water.
Chopped parsley, and torn basil…
Sauté onion and garlic and salt/pepper, red pepper,
Lemon zest in the melted butter and olive oil until
soft and lightly browned…( then remove and discard the garlic ) and
add the artichoke hearts and lemon juice, spinach, and sauté for a few minutes
add the pasta water and then add the
cooked ( 1/2 lb ) Fettuccine and sauté together for a few minutes…
then take it off of flame and add the Parmesan cheese. It becomes
very creamy …add torn basil and chopped parsley and put in pasta bowl.
Note: I put the drained artichokes in the air fryer @ 400° for 4 minutes to
dry them out and crisp up the edges before adding them to the pan.
For the salad:
I floured the dry shrimp (in sifted ) 2 parts flour and 1 part corn starch,
Seasoned with salt and paprika and fried them in oil…then I put the
Warm shrimp onto a seasoned salad.
The dressing is extra virgin olive oil, red wine vinegar, a pinch of
garlic powder, a pinch of Italian seasoning and a dollop of honey,
and a dash of water.
It was deliciouso.
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Artichoke Heart sauce over Fettuccine and
a garden salad topped with warm fried shrimp.
For the artichoke sauce:
2 tablespoons butter
2 tablespoons extra virgin olive oil
1/2 diced onion
1 clove garlic smashed (remove later)
Lemon rind from one lemon
Salt/pepper
Pinch red pepper
One 12 oz jar artichoke hearts (in water) drained.
2 - 3 tablespoons lemon juice
Big handful of fresh spinach
1/2 cup Parmesan cheese
1 1/2 cup pasta water.
Chopped parsley, and torn basil…
Sauté onion and garlic and salt/pepper, red pepper,
Lemon zest in the melted butter and olive oil until
soft and lightly browned…( then remove and discard the garlic ) and
add the artichoke hearts and lemon juice, spinach, and sauté for a few minutes
add the pasta water and then add the
cooked ( 1/2 lb ) Fettuccine and sauté together for a few minutes…
then take it off of flame and add the Parmesan cheese. It becomes
very creamy …add torn basil and chopped parsley and put in pasta bowl.
Note: I put the drained artichokes in the air fryer @ 400° for 4 minutes to
dry them out and crisp up the edges before adding them to the pan.
For the salad:
I floured the dry shrimp (in sifted ) 2 parts flour and 1 part corn starch,
Seasoned with salt and paprika and fried them in oil…then I put the
Warm shrimp onto a seasoned salad.
The dressing is extra virgin olive oil, red wine vinegar, a pinch of
garlic powder, a pinch of Italian seasoning and a dollop of honey,
and a dash of water.
It was deliciouso.
