Artichoke & Garlic Shrimp with Veggies or Pasta

Directions

Veggies

1. Preheat oven to 350º F. Place broccoli florets on a roasting sheet pan and drizzle with Artichoke and Garlic evoo. Sprinkle Sun-dried Tomato on top and toss to coat. Place in preheated oven for 25 minutes.

Prawns

1. While Broccoli is cooking, bring a pot of salted water to boil. Place angel hair pasta in boiling water to cook. Cut off the roots of the green onions. Thinly slice the green onion including most of the green parts. Reserve a little green onion for garnish on top. Heat a medium sauté pan and add Artichoke & Garlic oil. Add sliced onions and sprinkle sun-dried tomato blend on top. Stir and cook until onion is translucent, about 4-5 minutes. Add shrimp to the sauté pan. Cook until shrimp is opaque, about 1-2 minutes per side depending on size of shrimp. Add artichoke bottom pieces. Drain pasta from pasta water, reserving 1/4 cup of the starchy water. Add broccoli, pasta and reserved water to sauté pan and fold everything together gently with tongs. Drizzle with a little more Artichoke & Garlic Olive Oil. Salt & Pepper to taste. Serve immediately. If gluten free or low carb, just omit the pasta. Servings are reduced to 2 (or 3 if small lunch portions) if omitting pasta.