Ingredients
2tbspWorld Market® Extra Virgin Olive Oil
¾shrimp,peeled and deveined
½tspWorld Market® Garlic Powder
¼tspWorld Market® Black Pepper
8ozSolitaly Lemon Linguine Pasta
2tbspWorld Market® Extra Virgin Olive Oil
½tspWorld Market® Garlic Powder
2tbspWorld Market® Shallots
½lemon,juiced
¾cupwhite wine
2jarsCucina & Amore Grilled Artichoke Hearts,chopped
⅓cupPacific Foods Organic Chicken Bone Broth
3tbspMezzetta Capers
¼cupMezzetta Pitted Kalamata Olives,halved
¾cupheavy cream
Preparation
Add the pasta to a large pot of salted water. Cook according to package directions.
Toss the shrimp with garlic powder, salt and pepper.
Heat 2 tablespoons of olive oil over medium high heat and cook the shrimp for 2 to 3 minutes per side or until just cooked through. Remove from pan and set aside.
Add 2 tablespoons of olive oil, shallot, and garlic powder to the skillet. Cook until fragrant.
Add the white wine and broth. Simmer for about 5 minutes, until reduced by half. Add in the remaining ingredients and simmer 5 minutes.
Remove from heat, stir in the heavy cream, shrimp and pasta.
Sprinkle with grated cheese and parsley, serve, and enjoy!
