Ingredients
- 1 lb Anna Bucatini
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 4 cloves Garlic, minced
- 1 lb Shrimp, cleaned and deveined
- 1 tsp Cento Italian Seasoning
- ¼ tsp Cento Crushed Red Pepper
- Cento Fine Sicilian Sea Salt, to taste
- 1 can Cento Quartered Artichoke Hearts (14 oz), drained
- 1/2 cup Cento Chefs Cut Sun Dried Tomatoes, sliced
- ¼ cup Cento Extra Large Pitted Black Olives, sliced
- 2 tbsp Cento Nonpareil Capers
- 1 cup Cento Organic Vegetable Stock
- 2 tbsp Lemon Juice
- 2 cups Baby Spinach
Directions
Cook the bucatini pasta according to the package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the shrimp to the skillet and sprinkle with Italian seasoning, salt, and red pepper flakes. Cook the shrimp until pink and cooked through, about 3-4 minutes per side. Remove the shrimp from the skillet and set aside. In the same skillet, add artichoke hearts, sun-dried tomatoes, black olives, and capers. Sauté for 2-3 minutes to heat through and combine flavors. Pour in the vegetable broth and lemon juice, stirring to deglaze the pan and create a sauce. Allow the sauce to simmer for 2-3 minutes. Add the cooked bucatini pasta and baby spinach to the skillet. Toss everything together until the pasta is coated with the sauce and the spinach is wilted. Return the cooked shrimp to the skillet and toss gently to combine with the pasta and vegetables. Cook for an additional minute to heat the shrimp through. Taste and adjust seasoning if needed, adding more salt or red pepper flakes as desired. Serves 4-6.
