CHEF JEFF — ONE BYTE AT A TIME: Capellini al Gamberetti

You can’t go wrong combining shrimp and pasta.

Capellini al Gamberetti

6 tablespoons extra-virgin olive oil

1 pound (16 to 20 count) shrimp, peeled and cleaned

4 cloves garlic, thinly sliced

½ pound sliced mushrooms

1 cup diced tomatoes

1 cup drained jarred artichokes

Salt and pepper

½ pound capellini (angel hair) pasta, cooked al dente in salted water

1 tablespoon finely chopped parsley

Heat 14-inch saute pan over medium-high heat until hot. Add olive oil, shrimp, garlic. Cook, tossing or stirring frequently, about 2 minutes. Add mushrooms, tomatoes, artichokes. Continue to cook until mushrooms soften. Season to taste with salt and pepper. Stir in pasta, parsley. Toss to combine and warm pasta. Serve immediately.

Yield: Serves 4.

Approximate nutritional analysis per serving: 519 calories, 29 grams protein, 50 grams carbohydrates, 3 grams fiber, 22 grams fat, 168 milligrams cholesterol, 328 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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