Shrimp and Artichoke Spaghetti

Ingredients

• Pasta3/4 cup (120 g)
• Shrimp10 medium (200 g)
• Artichoke1/2 cup (75 g)
• Tomato1/2 count (65 g)
• Butter1/2 tablespoon (15 g)
• Olives3 count (15 g)
• Olive Oil1/2 tablespoon (5 ml)
• Mushrooms1/2 cup (35 g)
• Parsley1 tablespoon (4 g)

Instructions

1. 1

   Step 1

   Wash the shrimp and remove the black line at the tail. Set aside.

2. 2

   Step 2

   Cook the pasta following the package instructions. Drain and set aside.

3. 3

   Step 3

   Place the artichoke in a pot of boiling water and boil for 5 minutes. Next, remove and drain.

4. 4

   Step 4

   Cut the artichokes in half (or in pieces), the mushrooms in slices and the tomato in chunks.

5. 5

   Step 5

   Place the previously cut vegetables in a pan over medium heat with butter and olive oil. Stir-fry for 2 minutes and turn off the heat.

6. 6

   Step 6

   Mix the pasta with the cooked vegetables and serve on a plate.

7. 7

   Step 7

   Garnish with the previously sliced olives and chopped parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Shrimp and Artichoke Spaghetti can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.