Shrimp Pignoli Pasta
30 cooked, shelled and deveined shrimp (the 1-lb bag said that 15 of
these "medium sized shrimp" were a serving. ( I'd pull the tails of
4-oz uncooked penne pasta (box said 2-oz was a serving)
6-oz articoke hearts, chopped (maybe 3/4ths of the jar, what ever looks good)
one green onion, chopped (or 1-Tbsp scallions, chopped)
4 garlic cloves minced
1Tbsp fresh basil chopped
1 Tbsp pine nuts, or what looks good, maybe more
1/2 cup feta cheese
1 Tbsp cajun seasoning or 2 to 3 tsp
Cook the penne pasta according to the box instructions
Saute the garlic, onion and pine nuts in olive oil Add the basil and articoke hearts along with the cooked and thawed shrimp.
Add the cooked, hot penne pasta; stir to combine. Then add feta cheese and stir until cheese starts to melt.
Sever in bowls and top with diced tomotoes and parmesan cheese. Cherry tomatoes in season work nicely.
A riesling and green salad go good with this.
Adapted from a WSMV "More at Mid-day" recipe, that looks something like a meal served at the Green Hills Grille