Did everyone have a great Thanksgiving? Did you see lots of family and eat lots of great food? We surely did! Although we missed seeing NeeNa and Polly this year, we did have our daughter and grandchildren with us. We had turkey, dressing and all the trimmings. And we’ve had it several times more since last Thursday. Frankly, we’re kind of sick of it now and need something completely different. If you’re feeling that way, too, then this is a really easy, last minute dish you can make for your family that will take you completely away from the Thanksgiving leftovers!
I know you will notice that I’m using a packaged mix in this recipe. That’s pretty unusual for me. However, I needed a shortcut and that Knorr butter and herb pasta fill the bill perfectly! Give it a try and I’ll bet you like it. However, be sure to check the amount of sodium if that is a concern for you.
4 tblsp butter, divided
½ cup finely chopped onion
2 cups water
1 package Knorr Pasta Sides (Butter & Herb)
2 tblsp olive oil
1 tblsp finely chopped garlic
1 pound medium shrimp, cleaned and deveined
1 14 oz can artichoke hearts, drained and halved
¼ cup finely chopped fresh parsley
Salt and pepper to taste
Chop the onion. In a medium saucepan, melt 2 tablespoons of the butter. Add the onion and cook it until tender.
Add the water and bring it to a boil. Stir in contents of the butter and herb pasta package and continue boiling over medium heat, stirring occasionally, for about 8 minutes or until the noodles are tender.
Meanwhile, finely mince the garlic and parsley.
Open and drain the artichokes. Be sure to use the plain artichoke hearts, not the marinated ones. I purchased the quartered artichoke hearts, but if you have larger pieces you’ll need to cut them into quarters. And as far as brands go, Vigo is really excellent. I find their quality to be top-notch in all their products so I feel comfortable recommending them to you all.
In a large skillet, heat the remaining 2 tablespoons of butter with the olive oil. Add the garlic and cook over medium-high heat for about 30 seconds. Watch to make sure the garlic does not turn brown.
Add the shrimp and artichokes. Cook, stirring occasionally, for 3 minutes or until shrimp turn pink. Stir in parsley, salt and pepper.
Add the shrimp mixture into the now tender noodles.
Mix well to combine.