By Katie Goodman
Going out for dinner on Valentine’s Day is for those who don’t know any better. This year, avoid overcrowded restaurants and hurried chefs by cooking a delicious meal at home with your other half. We much prefer eating at home. Instead of feeling rushed, we are able to eat at our leisure.
With small children still in the house, I love dishes like this Shrimp Scampi with Sun-Dried Tomatoes and Artichokes because it tastes special but is incredibly simple to prepare. I usually whip a little something up for us to dine on while my husband tucks the kids in bed.
To set the scene, light a few candles and fire up the fireplace (if you can). Throw on some of your favorite romantic music in the background, and you’ll be in for a splendid evening.
This dish pairs well with a green salad, white wine, and something yummy for dessert. I would recommend Raspberry Cheesecake Pots (which can be made ahead – and with frozen raspberries during winter) or a scoop or two of Pomegranate Sorbet for a lighter option.
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Ingredients
1/2 lb linguini, cooked according to package instructions
2 tbsp butter
1 tbsp extra virgin olive oil, plus more for drizzling
2 shallots
2 cloves garlic
1/2 lb frozen pre-cooked shrimp, peeled and deveined
5 tbsp vermouth wine
6 oz frozen artichoke hearts, thawed (or canned)
1/3 cup thinly sliced sun-dried tomatoes
1/4 tsp fresh black pepper
1/4 tsp sea salt, plus more to taste if desired
1 large lemon
1/4 cup finely chopped parsley leaves
Freshly grated parmesan cheese for serving
Directions
Step 1: Measure the frozen shrimp and set aside to thaw while you prepare the remaining ingredients. To speed thawing, you can rinse in warm water.
Step 2: Juice half of the lemon, reserving the other half to garnish the plate. Prepare the pasta according to package instructions so it is ready when you need it.
Step 3: Rinse and dry the parsley. Remove a handful of leaves and finely chop. Divide in half and reserve for later.
Step 4: Remove the skins of the shallots and finely dice. Peel the garlic and finely mince the cloves. Set aside. Add the butter and olive oil to a large sauté or cast iron pan over medium heat. When butter has melted, swirl to combine with the oil.
Step 5: Add the shallots and sauté over medium heat for 3 minutes. Then, add the garlic and sauté for another 1-2 minutes, or until the garlic becomes fragrant and the shallots are tender and translucent.
Step 6: Add the shrimp, salt, and pepper. Stir to combine, and cook for 3 minutes over medium-high heat. Add the vermouth and cook for another 2-3 minutes.
Step 7: Add the artichoke hearts and sun-dried tomatoes to the shrimp mixture in the pan. Cook until heated through. Stir in the lemon juice and half of the parsley.
Step 8: Add the hot pasta to the pan; stir until evenly distributed. Taste for seasonings and adjust salt and pepper if desired. Sprinkle with the remaining parsley. Serve topped with freshly grated parmesan cheese and a wedge of lemon.
About the Author:
Katie Goodman blogs at goodLife {eats} where she shares what she finds good in the kitchen and in life through recipes, family memories, and yummy photography. She also works as a freelance food writer and photographer for various sites. Outside of cooking, Katie loves reading, gardening, visiting family, and attending the Balloon Fiesta in Albuquerque, New Mexico, where she resides with her husband and two children.
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