Here's another fabulous recipe that has made it onto "my favorites list". Truly divine, cher, and guaranteed to please your family and your guests. Start with succulent Gulf shrimp and add spinach, artichokes, and tomatoes, all in a rich lemon, buttery, garlic sauce, and serve over angel hair pasta, and top with freshly grated Parmesan cheese. Oh cest bon! Bon Appetit!
Parmesan Shrimp w/ Spinach and Artichokes Over Angel Hair Pasta
1 lb. large shrimp, peeled and deveined
1 tbs. Cajun seasoning
2 eggs, beaten, plus a little milk
1 cup flour, to dust
2 tbs.'s olive oil
2 tbs.'s butter
1 tsp. Cajun seasoning
2 cloves garlic, minced
2 cups fresh spinach, chopped
1 medium tomato, chopped
1 8 oz. jar artichoke hearts, drained
1/3 cup dry white wine
Juice of 1/2 lemon
1/4 cup fresh parsley, chopped
3/4 cup freshly grated Parmesan cheese
1 lb. package angel hair pasta, cooked and drained
In large bowl, season shrimp with Cajun seasoning. Place flour and eggs in two separate, shallow dishes. Dredge seasoned shrimp in flour, and then in egg mixture, and then back in flour. Place olive oil in a large nonstick skillet, on medium heat, and pan fry shrimp, for 3 minutes on each side, or until golden. Remove from skillet , set aside, and keep warm..
Add butter to skillet, then add garlic, diced tomatoes, spinach, artichokes, and parsley. Sprinkle with Cajun seasoning. Saute for 5 minutes and add white wine and lemon juice. Lower heat and simmer for 10 minutes. Mix veggie mixture with pasta, fold in shrimp, and top with Parmesan cheese. Serve with French bread and maybe a glass of wine! Cheers, cher! Sinfully good!
Have a wonderful week-end, ya'll! Merci beaucoup for stopping by!
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