Capellini al Gamberetti

Photo by the Los Angeles Times
It's that time of day... time to ask myself the age-old question;  What's for dinner?  I came to my computer, glanced quickly through some files and saw the word "artichokes" jump out at me.  I have an open can of artichokes in my refrigerator right now and coupled with the shrimp in the freezer and the angel hair pasta in the cupboard?  I knew this would be a great fit.

PS:  This recipe is from the LA Times and reminded me that two of top 10 favorite cookbooks are:

Dear S.O.S.:30 Years of Recipe Requests to the Los Angeles Times

Dear SOS : Favorite Restaurant Recipes

Dear SOS is a feature they run where readers request the LA Times to get the recipe for their favorite dishes around the greater LA area - some of which are from days long gone, but their wonderful dishes can live on in the kitchens of their fans.

Napoli's capellini al gamberetti
Adapted from Napoli Italian Restaurant in Loma Linda

6 tablespoons extra-virgin olive oil
1 pound large (16 to 20 count) shrimp, peeled and cleaned
4 cloves garlic, thinly sliced
1/2 pound sliced mushrooms
1 cup diced tomatoes
1 cup drained jarred artichokes
Salt and pepper
1/2 pound capellini (angel hair) pasta, cooked al dente in salted water
1 tablespoon finely chopped parsley

Heat a 12- to 14-inch sauté pan over medium-high heat until hot. Add the olive oil, shrimp and garlic and cook, tossing or stirring frequently until the shrimp is just cooked, about 2 minutes.

Add the mushrooms, tomatoes and artichokes and continue to cook until the mushrooms are softened, about 3 minutes. Season to taste with salt and pepper.

Stir in the pasta and parsley, and toss to combine and warm the pasta. Remove from heat and serve immediately.

Each serving: 519 calories; 29 grams protein; 50 grams carbohydrates; 3 grams fiber; 22 grams fat; 3 grams saturated fat; 168 mg cholesterol; 4 grams sugar; 328 mg sodium.

      Two of my favorite cookbooks from the Dear SOS series.

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