Go to Home


Go to Master Index


2 large cooked artichoke hearts, halved, then cut in 1/4 inch slices
1 leek, white and green part, halved, then cut in 1/4 inch slices
4 to 5 teaspoons olive oil
1 teaspoon minced garlic
1 pound medium-large shrimp, peeled and deveined, tail-on
Kosher salt and freshly ground black pepper to taste
1 1/2 tablespoons unsalted butter
3/4 cup dry unoaked white wine
1 bay leaf
1 sprig thyme
1 1/2 cups chicken broth or vegetable broth
1/4 cup heavy cream
4 ounces fresh goat cheese, or to taste

8 ounces linguine (cooked al dente)

1/2 cup chopped pitted mild green olives
2 tablespoons rinsed capers or chopped caperberries
1 tablespoon chopped parsley
2 tablespoons julienned sun-dried tomatoes in oil

In a large skillet, heat 1 tablespoon of the oil over medium-high heat, add garlic and saute until become aromatic (do not brown). Season the shrimp with salt and pepper then add to the pan, cook until pink, remove to a warm plate and loosely cover with foil.

In the same skillet, add another 1-2 teaspoons of oil and butter, then add the leek and saute over medium heat until soft, add the wine and continue to cook until almost dry. Add the bay leaf, thyme and broth and simmer until reduced by about half, add the cream and stir in the cheese. Mix until smooth.

Just before serving, fold the olives, capers and parsley into the warm sauce, then add the pasta to the sauce, stir to coat and season to taste with salt and pepper. Divide the pasta into 4 warmed shallow bowls or plates, then garnish with the sun-dried tomatoes, artichokes and shrimp