SHRIMP & ARTICHOKE PASTA WITH GOAT CHEESE SAUCE

SHRIMP & ARTICHOKE PASTA WITH GOAT CHEESE SAUCE image

Yield 3-4 people

Number Of Ingredients 18

Ingredients

2 large artichoke hearts, cooked until tender but still firm
1 leek
4 to 5 teaspoons olive oil
1 teaspoon minced garlic
1 pound medium-large shrimp, peeled and deveined, tail-on
Kosher salt and freshly ground black pepper
1 1/2 tablespoons unsalted butter
3/4 cup dry unoaked white wine
1 bay leaf
1 sprig thyme
1 1/2 cups chicken broth or vegetable broth
1/4 cup heavy cream
4 ounces fresh goat cheese, or to taste
8 ounces linguine
1/2 cup chopped pitted mild green olives
2 tablespoons rinsed capers or chopped caperberries
1 tablespoon chopped parsley
2 tablespoons julienned sun-dried tomatoes in oil

Steps:

Cut each artichoke heart in half, then cut each half into 1/4-inch slices. Set aside. Cut the white and light green part of the leek in half lengthwise, clean well and slice thinly cross-wise. Set aside. In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the garlic and saute until it starts to become aromatic, but do not let it brown. Season the shrimp with salt and pepper then add to the pan. Cook until pink, opaque and moderately firm (just cooked through), about 45-60 seconds per side. Remove shrimp to a warm plate and loosely cover with foil. In the same skillet, add another 1-2 teaspoons of oil and the butter, then add the leek and saute over medium heat until soft and almost cooked through. Add the wine and continue to cook until the pan is almost dry. Add the bay leaf, thyme and broth and simmer until reduced by about half. Add the cream and stir in the cheese. Mix until smooth. Meanwhile, cook the pasta according to instructions. When draining the pasta, reserve about 1/2 cup of the salted pasta-cooking water. Set aside. Just before serving, fold the olives, capers and parsley into the warm sauce. Add the pasta to the sauce, stirring to coat. Season to taste with salt and pepper. If needed, use the reserved pasta water to loosen the pasta to the desired consistency. Divide the pasta into warmed shallow bowls or plates, then garnish with the sun-dried tomatoes, artichokes and shrimp. PER SERVING: 560 calories, 31 g protein, 57 g carbohydrate, 25 g fat (11 g saturated), 180 mg cholesterol, 1,004 mg sodium, 6 g fiber.