Ever have those nights where you go back and forth from the fridge to the pantry hoping a meal will throw itself together? Last night was one of those nights. Our summer has been crazy busy and with Corey working out of town I haven't been meal planning. It was hot and the girls and I were hungry so it was time for a little "pantry surprise". I dug deep into the pantry and found a box of spinach fettuccine and started from there. We always have frozen shrimp in the freezer and I had a jar of marinated artichoke hearts that needed to be used. Combine that with plenty of cherry tomatoes from the garden and you have dinner!
*I have made this twice now, the second time I tweaked it a bit and here is the final (or as final as my recipes get!) version.
What you will need:
Spinach Fettuccine
1 jar marinated artichoke hearts
2 cups (roughly) halved cherry tomatoes
1 package mushrooms
1/4 of a medium onion chopped
2 cloves garlic, minced
Frozen shrimp, cleaned
Feta Cheese (I have used the herbed feta and the regular, they are both good!)
Butter
Prepare spinach fettuccine as directed on package. In a large pan cook onions, garlic and mushrooms in butter until tender. Add artichoke hearts, tomatoes, and shrimp. Cook for a few minutes until warmed through. Add fettuccine and feta cheese, toss to combine. Serve with crusty french bread.
Enjoy!
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