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in the kitchen with Barilla

Barilla Cellantani with Artichokes and Shrimp

Yield: 4-6 Servings

Ingredients:

1 box Barilla Cellantani

1/3 cup extra-virgin olive oil

12 ounces raw shrimp, peeled, deveined

2 garlic cloves, minced
2 packages (12 oz.) cherry tomatoes, halved

1 can (14 oz.) artichokes, drained, chopped

1 1/2 teaspoons salt

1/4 teaspoon crushed red pepper flakes, optional

1/8 teaspoon ground black pepper
3 tablespoons chopped parsley
3 tablespoons chopped fresh mint

Directions:

Heat oil in large skillet over medium heat. Add shrimp and garlic; cook 2 mintues. Add tomatoes, artichokes, salt and pepper to skillet; cook 8 minutes, stirring occassionally.
Cook Cellentani according to package directions; drain, reserving 1/4 cup pasta water. Return pasta to pot.
Add tomato mixture and reserving cooking water if needed to hot Cellentani. Add herbs, toss gently. Transfer to serving platter. Sprinkle with freshly grated Parmesan cheese, if desired.

There’s more on the menu

»	Barilla Mini Penne with Sausage and Grape Tomato
»	Barilla Spaghetti with Fennel and Shrimp
»	Barilla Linguine with Clams and Leeks Sauce

for your pasta prep

The dish on the best equipment

	Cuisinart MultiClad Unlimited 8" Open Skillet HSN Price: $29.95
	GreenPan™ Classic Collection 3.2qt Saucepan with Glass Lid HSN Price: $44.95
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