Tuesday, December 28, 2010

Shrimp and Linguine with Artichoke Hearts

Perfect for New Years Eve Dinner!

10 ounces dry linguine
1 jar (14.75-ounce) CARA MIA Marinated Artichoke Hearts
2 cloves minced garlic
2 teaspoons STAR Originale Olive Oil
2 teaspoons cornstarch
1 pound frozen, uncooked, peeled and deveined extra large shrimp, thawed
2 tablespoons chopped fresh dill
1/4 teaspoon kosher salt
Black pepper, to taste
Dill sprigs; for garnish

Directions
Cook linguine according to package directions. Reserving 3/4 cup liquid, drain artichoke hearts; set aside. Add water to reserved liquid to equal 1 cup and set aside.

In large skillet, sauté garlic in oil. Add cornstarch to reserved liquid and mix well. Add to skillet; heat to simmer, stirring constantly until thickened. Stir in shrimp and cook until pink and done. Add artichoke hearts and heat through. Season with fresh dill, salt and black pepper. Serve hot over drained linguine. Garnish with dill sprigs.

Serves 6

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About Me

Cara Mia
Cara Mia brand was started by an artichoke grower co-op in 1955, in the “artichoke capital” of the world, Castroville, CA. The co-op opened as a freezer operator with the intent of providing consumers another means to enjoy the edible thistle all year around. The venture proved so successful that a marinating line was added in 1958. Soon sales of the marinated produce far surpassed the frozen line as consumers enjoyed the proprietary marinade that dressed the tender leaves. The Borges Group acquired Cara Mia and its proprietary spice mix/marinade recipe in 2001. Today Cara Mia is the #1 selling brand of marinated artichokes. Look for them, and the other Cara Mia marinated vegetable items, in the Produce Dept.
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