As much as I don’t want to admit it, the change of seasons is coming. I am beginning to feel a certain crispness in the air – particularly in the morning. I am approaching this with trepidation. When I lived on the East Coast, I used to not only long for but look forward to Autumn and then Fall but now it sort of scares me.

That probably sounds a bit dramatic but I am just not used to this Pacific Northwest weather and as wonderful and beautiful as the {short} summers are is as long and grey as the rest of the year seems to me. So scared that the beautiful blue skies, romantic sunsets and glistening bodies of water filled with boats will soon be mere memories replaced by an onslaught of grey mornings, wet playgrounds, fleece and flannel.

I am just not ready for that yet. So I am holding onto summer as tightly as I can.

This dish has always reminded me of summer as it is based on something my mom used to make. I remember eating it in our dining room on hot summer nights while the air-conditioning blew crisp, arctic air on our backs. Could she have made it in Spring or Fall? Probably, I just don’t remember so this is my association.

I lightened it up a bit and also used whole-wheat pasta and it was as delicious as ever. Fast, fabulous and filling – a great weeknight dinner!

So for now, I am going to take my bowl of summer pasta, cold glass of chardonnay and tank top and go sit outside and eat.


  • Whole Foods Market sells raw shrimp that are already peeled and deveined in the freezer section. They are $11.99 per pound in my local store, which is less than the same shrimp usually are behind the glass counter. Just grab from the freezer, rinse under cold water for a couple of minutes and gently pull the tails off. Perfect, sustainable, reasonably-priced shrimp, prepped in no time and ready to go! To learn more about sustainable shrimp, click here.
  • I have been using a lot of Jovial Einkorn pasta lately and really loving it.  Not only do I love the company and what they stand for but their products are awesome. Thanks to Gluten-Free Girl for introducing me to the brand!
  • I tend to buy frozen artichoke hearts over canned because there are not usually any additives. I like Trader Joe’s for price and quality but most stores sell them. Buy two bags and then make this – Cheesy Baked Spinach + Artichoke Dip.
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Spicy Shrimp + Artichoke Pasta with Fresh Tomato Sauce




10 Points Plus Per Serving — Individual Serving Size is 1.5 Heaping Cups — Serves 6
Serves: 6

  • 5 medium cloves garlic, finely chopped
  • 2 tablespoons + ½ tablespoon extra virgin olive oil
  • 1 pound grape or cherry tomatoes, halved
  • ¼ teaspoon + ¼ teaspoon crushed red pepper flakes
  • 1 teaspoon + ½ teaspoon kosher salt
  • freshly ground black pepper
  • 12-ounce package frozen artichoke hearts, thawed
  • 1 pound large Shrimp, peeled and deveined
  • ¼ cup white wine
  • 12-ounces whole wheat Rigatoni + ¼ cup pasta cooking water
  • 1 cup parsley leaves, roughly chopped

  1. Rinse the artichoke hearts with cold water, drain and set aside to thaw as you complete the remaining prep work.
  2. Put up a large pot of (heavily) salted water to boil for the pasta. Finely chop the garlic, divide the olive oil into 2 tablespoons and ½ tablespoon. Halve the tomatoes. I like to cut them in half crosswise instead of lengthwise. Not sure this makes a huge difference but I think they break down a bit easier.
  3. Clean shrimp if needed (make sure to peel, remove tails and devein). See NOTES for my easy way out of this. Roughly chop the parsley (mostly leaves), measure and set aside.
  1. Heat a very large skillet (needs to be large enough for sauce and pasta) over medium heat. Once hot, add 2 tablespoons of olive oil and then garlic. Cook garlic, stirring, for 30 to 45 seconds until fragrant.
  2. Toss in tomatoes, ¼ teaspoon crushed red pepper flakes, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper. Cook for 5 minutes, stirring occasionally, until tomatoes start to break down.
  3. Pasta water should be rapidly boiling by now – this is a great time to start cooking the pasta. Cook pasta according to directions on box minus one minute since we are going to finish cooking it in our sauce.
  4. Add the artichokes to the tomaotes, cook an additional 3 to 5 minutes until heated through.
  5. Raise the heat to high, add in the shrimp, white wine, remaining ¼ teaspoon crushed red pepper flakes and remaining ½ teaspoon kosher salt. Cook 4 to 5 minutes until shrimp are just cooked and sauce is bubbling. If pasta is not done yet, briefly remove the shrimp mixture from the heat and set aside.
  6. When pasta is done, reserve about ¼ cup of cooking liquid. I just take a heat-proof cup and dip it in.
  7. Drain pasta and add to shrimp mixture along with one or two spoonfuls of pasta cooking water to loosen up the sauce {I used 2 spoonfuls using the wooden spoon that you see 2 pictures ago as measure}.Finish cooking pasta in the sauce over high heat for 1 to 2 minutes, stirring.
  8. Remove from heat, stir in parsley and remaining ½ tablespoon olive oil.
  9. Serve and Enjoy!