Spaghetti With Pinot Grigio And Seafood
  • 1 lb spaghetti pasta
  • 1 tbsp olive oil
  • 3 shallots, copped
  • 3 cloves garlic, minced
  • 3/4 cup chopped sun-dried tomatoes
  • 1 1/2 cup pinot grigio (or other dry white wine)
  • 1 can artichoke hearts
  • 1 lb shrimp
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 2 cups arugula
  1. Bring a large pot of salted water to boil over high heat. Add the pasta and cook until al dente. Drain pasta.
  2. Meanwhile, heat olive oil in a large skillet over medium heat. Add shallots and garlic and cook for 3 minutes until tender but not brown. Add the sun-dried tomatoes and cook another minute. Add the wine, artichoke hearts and shrimp. Bring the liquid to a boil. Reduce heat and simmer, covered, until the shrimp are pink, about 7 minutes.
  3. Add the spaghetti to the seafood mixture. Add the salt and pepper and stir to combine. Add the arugula. Stir gently and serve immediately.
Other additions/changes: mushrooms black olives diced tomatoes parmesan cheese chicken breasts