May
Recipe of the Month
This month's recipe features the flavors of California: Shrimp, Artichokes, and of course, Sun-Dried Tomatoes!
Shrimp and Farfalle California Style
by Theresa L. Elger, from Valparaiso, IN
Yield: Serves 4
1-1/2 pounds shrimp (peeled and deveined)
1/4 cup butter
1/2 cup white wine (Such as Woodbridge Chardonnay)
1/2 cup California Sun Dry Julienne Cut Sun-Dried Tomatoes
1 can artichoke hearts (drained and chopped coarsley)
6 cups cooked Farfalle (bowtie) pasta, tossed with 2 tbsp. olive oil
2-3 tbsp. fresh basil, chopped
3-4 tbsp. freshly grated Parmesan cheese
In a large skillet, cook the shrimp in butter until the shrimp is fully
cooked. Add the sun-dried tomatoes, wine, and chopped artichoke hearts.
Toss and heat thoroughly. Pour the shrimp mixture over hot Farfalle pasta.
Garnish with cheese and basil. Serve immediately.
February's Recipe of the Month