I know Sunday is supposed to be the day of rest, but it somehow always ends up being the busiest day of the week for me. Between the Zumba class I teach in the morning, the dog park with my pup Grover, and all the procrastinated errands leftover from the week, I find myself running around all day. When I get home, all I want is something quick and simple for dinner. Tonight I threw together a meal using the remnants of my refrigerator and pantry: bowtie pasta, shrimp, artichokes, capers, parmesan cheese, and fresh mozzarella cheese, in a brown butter lemon wine sauce. It was so good I ate it all myself, but it's enough for two! Enjoy :)
Simple Skillet Pasta & Shrimp
2 cups of bowtie pasta
1 1/2 tbsp salted butter
Juice of 1 lemon
1/4 cup dry white wine
20-30 small frozen shrimp, tails off, deveined and thawed
6.5 oz marinated and quartered artichokes drained
1 tbsp capers drained
1/4 cup grated parmesan cheese
1/2 cup fresh mozzarella diced
1. Bring a medium pot of water to a boil. Add pasta and cook for 12 minutes
2. While pasta is cooking, melt butter in a large skillet over medium heat. Let butter begin to brown before adding lemon and wine. Let wine evaporate, 3-5 minutes.
3. Add shrimp, artichokes, and capers to sauce. Stir into sauce, then heat for 4 minutes.
4. Drain pasta well and add to skillet. Stir in so pasta is coated in delicious sauce.