Argentinian Shrimp Penne with Brie Cream Sauce, Artichoke Hearts, and Spinach

Precooked Shrimp is Lovely with Brie Cheese

INGREDIENTS:

10-12 Frozen Trader Joe’s precooked Argentinian Shrimp

¾ C penne pasta cooked

4 ounces of firm brie, rind cut off, cut into ½ inch diced

3 C loose fresh spinach

½ C diced canned artichoke hearts (drained)

½ large shallot

2-3 T good cooking oil

3 T butter

4 T AP flour

1 C whole milk

1 t kosher salt + ½ t black pepper (more as needed)

METHOD:

• Thaw shrimp in cool water and then pat dry with paper towel. Set aside. Chop drained artichoke hearts and set aside. Can use whole or pieces from a can. Avoid the marinated artichoke hearts. Measure out the loose spinach. Chop the shallots.
• In a medium sized saucepan brought to medium high heat add the butter and flour and stir until butter is melted and flour is incorporated, about 2 minutes. Then slowly add half of the milk whisking well until slightly thickened. Pull off of heat as you whisk to make sure it doesn’t thicken too quickly or burn. Add the brie cubes. Stir until you see them soften a little. Keep pan on burner and slowly add the rest of the milk. Add a bit more if needed. Stir until most of the brie is melted. This only takes about 30 seconds. Season with about ½ t of the kosher salt and ¼ t of the pepper. Remove from heat and set aside.
• Bring a pan with 4-5 C water to a boil. When boiling add the penne and cook until almost soft. About 8-10 minutes. Then bring a large saucepan to high heat and add the oil. Add the shallots and cook until transparent, which takes about 2 minutes. Add the chopped artichoke hearts and the shrimp, moving the shrimp around and cooking just until it’s heated and through and slightly firm. About 3 minutes. Add the spinach and sauté until completely soft and reduced.
• The pasta should be done by now. Drain and add to the large saucepan. Then add the brie cream sauce and stir to blend. Season with rest of salt and pepper, tasting to make sure it is seasoned.
• Serve with crusty bread and another flourish of cracked black pepper.