Fusilli with Shrimp, Spinach and Artichoke Hearts
Simmer a pound of playful curly, corkscrew pasta with a light, slightly tangy sauce that’s bouncing with the bright, piquant flavors of Greek yogurt and artichoke hearts. Add a touch of creaminess from mascarpone cheese then toss in fresh spinach and plump, tender shrimp along with a handful of shaved Parmesan. Delightful. And all in about 30 minutes!
Equipment
- Large stockpot
Ingredients
- 2 tablespoons olive oil
- 1 large shallot, sliced thin, about ½ cup
- 1 teaspoon minced garlic
- 1-½ teaspoons kosher salt
- ¼ teaspoon crushed red pepper
- 1 can artichoke hearts, drained and halved, 14-ounces
- 1 pound fusilli
- 5 cups chicken stock
- 1 teaspoon concentrated chicken base, such as Better Than Bouillon
- ¼ cup mascarpone cheese
- ¼ cup Greek yogurt or sour cream
- 1 package fresh spinach, 5-ounces, about 6 to 7 cups
- 1 pound shrimp, peeled and deveined
- ½ cup shaved Parmesan cheese, plus extra for serving
Instructions
- Warm the olive oil in a large stockpot over medium heat. Add the sliced shallot and sauté until tender and translucent, about 5 minutes.
- Stir in the garlic and sauté for an additional 3 minutes.
- Add the kosher salt along with the crushed red pepper and the artichoke hearts.
- Toss in the fusilli and stir in the chicken stock along with the concentrated chicken stock.
- Raise the heat to medium high and cook uncovered, stirring frequently until the pasta is just tender, about 9 minutes.
- Stir in the mascarpone cheese and the yogurt.
- Add the fresh spinach and the shrimp, cover the pan and reduce the heat to medium-low. Cook until the shrimp are cooked through, stirring occasionally, about 8 to 10 minutes.
- Stir in the shaved Parmesan cheese, mixing into the pasta.
- Top with extra Parmesan cheese for serving.
Notes
To make your life a little easier, pick up shrimp that are peeled and deveined from the market.