Full of heart-healthy ingredients
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
Ingredients
  • 9 (26-30 count) peeled and deveined shrimp
  • 1 small teaspoon ground fennel
  • salt and or freshly ground pepper, to taste
  • 1 ounce butter
  • 1 clove garlic, chopped
  • 1 ounce extra-virgin olive oil
  • 4 quartered artichoke hearts (trim any chewy or stringy tops)
  • 6 black kalamata olives
  • 2 ounce diced fresh tomatoes
  • 2 ounce white wine
  • 3 ounce chicken stock or broth
  • 1 teaspoon fresh pesto
  • 5 ounce cooked capellini pasta, al dente and tossed with olive oil while warm
  • 20 leaves washed fresh spinach
  • 1 to 2 ounces crumbled feta cheese
Directions
  1. Step 1: Heat a sauté pan to medium hot.
  2. Step 2: Season 9 shrimp with 1 small teaspoon ground fennel and salt and pepper to taste. To the pan, add 1 ounce butter and the seasoned shrimp. Sauté until spices are singed. They should be a little brown and nutty.
  3. Step 3: Add 1 clove chopped garlic and toss. Add 4 quartered artichoke hearts, 6 Kalamata olives, 2 ounces diced fresh tomatoes and another pinch of salt and pepper. Do not toss ingredients. Immediately refresh pan with 2 ounces white wine, to let the wine absorb the seasonings and cook the garlic. Toss ingredients and let alcohol cook off and reduce in volume by half. Add 3 ounces chicken broth to moisten.Step 4: Add 1 teaspoon pesto, tossing until ingredients are evenly coated, then add 5 ounces cooked capellini pasta and heat everything back up.Step 5: Just before plating, add 20 leaves of fresh spinach. Toss again and when spinach is wilted, plate immediately. Sprinkle 1 to 2 ounces crumbled feta cheese on top.