Angel Hair Pasta and Shrimp with Artichoke Hearts, Tomatoes, Capers and Lemon

Angel Hair Pasta and Shrimp, with Artichokes, Tomatoes, Capers and Lemon

  • 10 ounces (about 2/3 of the box) Barilla Plus Angel Hair Pasta
  • 1 pound fresh or frozen uncooked shrimp, peeled and cleaned
  • Pinch of salt, pepper, and dried oregano
  • 1 teaspoon olive oil
  • 1 can small-medium artichoke hearts (in water, not oil), sliced in half
  • 2 ripe tomatoes, diced
  • 2 tablespoons capers
  • 1 tablespoon lemon juice
  • ½ cup freshly grated Parmesan cheese

Bring a pot of water to a boil and cook the pasta according to the directions on the box.  Before draining, reserve about a cup of the pasta water.

Meanwhile, season the shrimp with the salt, pepper and oregano.  Heat the oil in a large skillet, then add the shrimp, cooking for 4-5 minutes, until cooked through.

In a large bowl, combine the artichoke hearts, tomatoes, capers and lemon juice, and season with a little more salt, pepper and oregano (go easy on the salt – the Parmesan cheese and capers add extra salt as well).  Add the cooked shrimp and pasta to the bowl; sprinkle with the Parmesan cheese and toss to combine, adding a little of the reserved water as you stir, to create a little bit of a sauce.

Yields 4 servings.

(Weight Watchers Points Plus Value, per serving: 11 points)

Recipe from Curly Girl Kitchen.