Valentine's Day is one of those days you want to put a little extra effort into a special meal. Today's recipe is for a linguine dish with shrimp, artichoke hearts and roasted red peppers that needs to be built in stages.
1 pound linguine
Raw, peeled shrimp
1 15-ounce can of artichoke hearts
3 large eggs
7 Tbs unsalted butter
Jar of roasted red peppers
Dry white wine
Get a large pot of water going for the linguine and drain the can of artichoke hearts. Cut the artichoke hearts into quarters and dredge them first in all-purpose flour and then the beaten eggs.
Melt 5 Tbs unsalted butter in a large, heavy-bottomed pan on medium-high heat and carefully add the artichoke hearts. Cook them on the first side until they are lightly browned and once they are lightly browned all around, add them to a large, clean plate.
Once the pasta water comes to a boil, add the linguine to it. It should take around 10 minutes to cook.
At some point, drain and thinly slice some roasted red peppers and also rough-chop some fresh parsley.
Once the pasta is about halfway done, add 2 more Tbs butter to the pan and add the salt-and-pepper seasoned, raw, peeled shrimp and get those going on medium-high heat.
Toss them around, and once they are about half-cooked, add a good splash of dry white wine and a squeeze of lemon juice.
Add the artichokes back to the pan, along with the red peppers and parsley, and continue to cook it until the shrimp are cooked through.
Drain the pasta when it is done and serve it up with the shrimp and artichokes on top.