Honey Coriander Shrimp with Ditalini and Artichoke

Here is a Mediterranean feeling shrimp dish with just a small amount of pasta for balance.

1-1/2 cups large Ditalini pasta, about 4-5 oz

3 medium carrots, peeled and sliced

2 Tbsp butter

1 Tbsp honey

1 tsp ground coriander

1/4 tsp ground cumin

1/4 tsp crushed red pepper flakes

1/2 tsp turmeric

1/2 tsp garlic powder

1/2 lb shrimp, peeled and deveined

12 oz Tapas-style artichoke hearts (Trader Joe’s)

1 medium can California black olives, drained

1 Tbsp fine capers

Bring a medium pot of water to a boil. Salt generously for the pasta.

Sauté the carrots in the butter and honey. Season with coriander, cumin, pepper, turmeric and garlic.

Allow the honey to bubble and boil.

Add the pasta to the boiling water and cook al dente.

After the honey has thickened considerably, add the shrimp to the carrots and cook about 3-5 minutes, until the shrimp are nicely browned.

Microwave the artichoke hearts for about 1 minute. Drain the pasta and gently fold together with the artichokes. Lay the shrimp mixture on top of the pasta and garnish with olives and capers.

Serves 4.

Cook's Note: I used tiny Tapas style artichokes from Trader Joe's, but you could use whatever artichoke hearts you have - I would use canned in light brine - not marinated hearts.

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