Penne With Artichokes And Shrimp
( YIELD: 4 )

I N G R E D I E N T S
Decceco Penne Pasta	1 lb
Medium Artichokes- Cleaned- Choke Removed- Cut Into Quarters And Dropped In A Lemon water bath	4
Lemon	1
Cloves Garlic- Minced	2
Gallucci Extra Virgin Olive Oil	1-4 Cup
Large Shrimp- Peeled- Deveined And Cut Into 2 Or 3 Pieces	16
Ripe Cherry Tomatoes- Washed And Cut In Hal	16 to 20
Finely Chopped Mint	2 Tablespoons
Finely Chopped Parsley	2 Tablespoons
Salt - Pepper	To taste
Red Pepper Flakes	To taste

1	Place the artichokes in a pot and cover with enough of the lemon water to just cover them.
2	Bring this to a boil and then reduce the heat to a simmer. Cook just until fork tend- about 10 minutes. Drain.
3	Heat half the oil in a saucepan and add the garlic. Heat for a minute or two until sizzling but do not burn.
4	Add the artichokes with half of the fresh chopped herbs and saute 3 to 4 minutes.
5	Add the tomatoes- shrimp- salt and pepper to season.
6	Add a small amount of red pepper flakes and cook for 2 to 3 minutes or just until the tomatoes begin to soften and the shrimp turn pink. Taste and add additional pepper flakes if you would like more heat.
7	Cook the pasta in boiling salted water until al dente.
8	Drain and return to the pot- keeping a small cup of the pasta water aside.
9	Add the sauce ingredients. the olive oil and a few teaspoons of pasta water if needed to moisten to the pot and cook a minute or two until combined.
10	Add the rest of the fresh herbs and serve topping each serving with some of the remaining sauce.