Lead Cook Clarence Polk shares Riccobono’s Peppermill’s Shrimp With Artichoke Hearts, Mushrooms and Sundried Tomatoes
½ pound linguini, cooked al dente
¾ pound large shrimp peeled and deveined
2 Tablespoons olive oil
2 Tablespoons butter
Salt and pepper to season shrimp to taste
6 cloves garlic minced
2 green onions, chopped
½ cup sundried tomatoes, julienned
1 cup quartered artichoke hearts
1 cup dry white wine
Salt and pepper to taste
Heat a skillet and add 1 Tablespoon olive oil and 1 Tablespoon butter. Add garlic. Add seasoned shrimp and cook for approximately 2 minutes per side. Once cooked set aside.
Add remaining olive oil and butter to skillet (watch garlic to not burn). Add artichoke hearts, mushrooms, green onions and sundried tomatoes, stir together for 3-4 minutes on medium-high heat.
Add wine and cook down for 5 minutes to let flavors concentrate. Add shrimp back to pan. Add salt and pepper to taste.
Toss together with linguini. Plate and garnish with sprinkle of Romano and fresh parsley.
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