Recipe of the Month

Whole wheat penne pasta with Artichokes and Shrimps. 

This easy pasta dish combines two of my favorite ingredients, artichokes and shrimp. I added some ripe diced Roma  tomatoes, a pinch of red pepper flakes, and some chopped fresh parsley and mint. The only trick to making this dish sensational, is to be careful not to overcook the shrimp. You could also add other vegetables in as well if you chose to.


1 Pound Penne Pasta (whole wheat)

4 Medium Artichokes, Cleaned, Choke Removed, Cut Into Quarters And Dropped In A Lemon Water Bath

1 Lemon

2 Large Cloves Garlic, Minced

1/4 Cup extra virgin Olive Oil

16 Large Shrimp, Peeled, Deveined And Cut Into 2  Pieces

5-7  Roma tomatoes split and seeded 

2 Tablespoons Finely Chopped  fresh Mint

2 Tablespoons Finely Chopped fresh Parsley

Salt & Pepper to taste

Red Pepper Flakes As Desired

grated Pecorino Romano or Parmesan cheese (or mixed)



Place the artichokes in a pot, and cover with enough of the lemon water to just cover them. Bring this to a boil, and then reduce the heat to a simmer, and cook just until fork tender, about 10 minutes. Drain. Heat half the oil in a saucepan, and add the garlic. Heat for a minute or two until sizzling, but do not burn. Add the artichokes with half of the fresh, chopped herbs, and sauté 3 to 4 minutes. Add the tomatoes, shrimp, salt and pepper to season. Add a small amount of red pepper flakes and cook for 2 to 3 minutes, or just until the tomatoes begin to soften, and the shrimp turn pink. Taste and add additional pepper flakes if you would like more heat.

Cook the pasta in boiling salted water until al dente. Drain, and return to the pot, keeping a small cup of the pasta water aside. Add the sauce ingredients, the olive oil, and a few teaspoons of pasta water if needed to moisten to the pot and cook a minute or two until combined. Add the rest of the fresh herbs, and serve, topping each serving with some of the remaining sauce.and grated Parmesan cheese.