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Cholesterol: 166 mg
Sodium: 582 mg
2 oz. extra virgin olive oil
1 tbs. chopped garlic
1 tsp. finely chopped fresh thyme
1 tbs. chopped parsley
½ cup sliced cooked artichoke hearts
½ cup yellow teardrop tomatoes, sliced
¼ cup julienned sun dried tomato
1 lb. large shrimp, shelled and deveined
(reserve shells for stock)
2 cups shrimp stock (recipe follows)
1 lb. capellini
Boil water for pasta. In a saute pan, sizzle garlic in oil. Add
herbs, artichokes, tomatoes, and saute. Add shrimp and sun-dried
tomatoes. Saute until shrimp turn pink. Add shrimp stock and heat:
do not boil or shrimp will toughen. Cook pasta al dente. Drain
pasta and top with vegetable/shrimp stock mix.
Shells from shrimp
1 carrot, diced
1 celery stalk, diced
1 small onion, diced
1 tbs. tomato paste
½ cup coarsely chopped Italian parsley
1 quart water
1 cup white wine
1 tsp. fresh thyme
1 bay leaf
Place ingredients in a pot and simmer for an hour. Strain through a
fine mesh sieve. Set aside.
Can be made ahead of time and kept chilled.