Source: - Chef Gina Cochener, Copeland’s

This traditional Sicilian condiment makes a great side dish or
accompaniment for grilled or roasted fish or chicken or simply tossed
with pasta.


12 jumbo shrimp, peeled and deveined
1/2 teaspoon Cajun seasoning
Flour to dust
2 beaten eggs with a splash of milk to thin
2 ounces olive oil
1/8 teaspoon crushed red pepper
1 cup loosely packed spinach, stemmed, washed and julienne
8 to 12 roasted garlic cloves
1 medium tomato, peeled, seeds removed then diced
1/3 cup artichoke hearts, quartered
1/4 teaspoon Cajun seasoning
4 ounces shrimp stock
2 tablespoons butter
1/2 pound angel hair pasta
Freshly grated Parmesan cheese

Putting it Together

Season peeled and cleaned shrimp with Cajun seasoning then dust with
flour, dip in the egg wash, and then back in the flour. Shake off
excess before placing in a preheated skillet in which olive oil has
been heated gently. Cook shrimp approximately 1 minute per side over
medium heat until golden brown. Remove the shrimp and set aside on a
warm plate while you make the sauce.

Add olive oil to heated skillet then add crushed red pepper, spinach,
roasted garlic, diced tomatoes, artichoke hearts, and Cajun seasoning.
Sautee until spinach is wilted then add shrimp stock. Heat to a
simmer then add butter and stir until butter is melted. Turn off the

Add pasta, which has been cooked to al dente. Toss with sauce. Place
on heated plate and top with browned shrimp. Sprinkle with freshly
grated Parmesan cheese.

Serve immediately! Enjoy!

B-man :wink: