SHRIMP & ARTICHOKE PASTA

gmf-shrimp-artichoke-pasta-zesty-arrabbiata-pasta-sauce-recipe
(Serves 4-6)
Ingredients:
  • 20 oz cooked Bow Tie pasta (8 oz uncooked)
  • 3 T. olive oil
  • 1-1/2 cup raw peeled and deveined tail off shrimp 31/40 (about 20 small shrimp)
  • 1-1/2 tsp garlic (fresh minced)
  • 14 oz artichokes heart quartered
  • 1/2 cup (1-1/2 oz) sundried tomatoes julienne (soft)
  • 1 cup julienne cut fresh spinach (about 1/2 oz)
  • 1 bottle (26 oz) Green Mill Zesty Arrabbiata Sauce
  • Salt and pepper to taste (fresh cracked)
  • 4 T. feta crumbles
Preparation:
  1. Cook pasta according to package instructions, drain and toss with 1 T. olive oil.
  2. In saute pan over medium heat, add olive oil, shrimp and add garlic.
  3. Cook shrimp until done and add artichokes, sundried and spinach.
  4. Add Green Mill Zesty Arrabiata Sauce and heat until temperature reaches 165 or until bubbly.
  5. Add cooked pasta and toss, add salt and black pepper to taste.
  6. Place on plate and top pasta with feta cheese.

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