Recipe of the Week - Feb. 9

Fusilli with Artichokes, Shrimp, & Spinach
Active time: 20 minutes
Makes 4 servings
** We use frozen shrimp from Wegmans for this ($8.99 per bag)

** If you haven't already bought the Artichokes, make sure to get canned - we find they are better than frozen.


1/2 box Fusilli, prepared per pkg directions, keep warm
2 Tbsp Olive Oil
1/4 cup chopped onion
4 cloves Garlic, minced
8 oz Uncooked Shrimp, thawed
3/4 cup Sun-Dried Tomatoes, thinly sliced
1 can Artichoke Heart Halves
1 pkg (6 oz) Baby Spinach
Salt and pepper to taste
4 Tbsp grated Pecorino-Romano, divided
2 Tbsp chopped fresh basil

Add oil to large pan on MEDIUM-HIGH. Add onion and garlic. Cook, stirring, about 1 min, until veggies are softened.

Add shrimp, tomatoes, and artichokes. Cook, stirring, about 4 min, until shrimp reaches 120 degrees. (Check by inserting thermometer into thickest part of shrimp.)

Add spinach: season with salt and pepper to taste. Stir in cooked pasta and 2 Tbsp cheese. Stir well until spinach is wilted.

Drizzle oil and sprinkle with remaining cheese; fold in basil.

Vegetables: 1 cup(s)

Calories: 550

Nutrition Info: Each serving (2 cups) contains 550 calories, 65 g carbohydrate, (11 g fiber), 23 g protein, 21 g fat, (4 g saturated fat), 90 mg cholesterol, and 940 mg sodium.

Recipe can be found by using the following Wegmans link.