Shrimp with Pasta, Sun-Dried Tomatoes, Artichokes and Basil Bacon Sauce


  • ¾ pound medium shrimp, peeled and deveined
  • ¾ cup torn fresh basil leaves
  • 8 ounces dried whole-wheat pasta
  • 1 tablespoon finely chopped garlic
  • 1/3 cup rinsed and drained sun-dried tomatoes packed in oil, patted dry and chopped
  • 2 (14 ounce) cans artichoke hearts, rinsed, drained, cut into quarters and patted dry
  • 2 tablespoons extra-virgin olive oil
  • + 3 more ingredients
    • 1 tablespoon sherry or red wine vinegar, or to taste
    • 2 shallots, chopped
    • 2 ounces Canadian bacon, finely chopped

1. Heat oil in a large nonstick skillet over moderately high heat until hot and cook bacon and shallots, stirring, until bacon is crisp, about 4 minutes. Add shrimp and cook, stirring, about 1-1/2 minutes. Add artichokes, tomatoes, and garlic and cook, stirring, for 2 minutes. Remove pan from hea...

View full recipe at SpringPad


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