Since Dave didn’t care for the spaghetti squash even with the fat laden yummy shrimp and artichoke sauce, I decided not to try the squash again, so I’m using whole wheat pasta in my attempt to make this dish a little bit healthier.

I don’t make this sauce very often, shrimp isn’t cheap, but luckily the shrimp and the pasta were both on sale.  I used half of the shrimp for the spaghetti squash trial and since I don’t like to keep it long, I’m going to use the rest to try the sauce again.


It’s pretty obvious what needs to change in the shrimp and artichoke sauce, the butter (as usual). In “Shrimp and Artichoke Sauce – Jane’s Way“, I noted that one tablespoon of butter contains 7 grams of saturated fat, so a stick and a half (12 Tablespoons) equals 84 grams of saturated fat or about 21 grams per serving.

I reduced the stick and a half of butter down to a Tablespoon and used 2 tablespoons of olive oil to try to cut down on the fat.   I also added an extra tablespoon of spaghetti sauce and used more of the juice from the can of black olives.

Serves 4


1 Tbsp. of Butter

2 Tbsp. of Extra Virgin Olive oil

8 cloves of garlic (pressed or minced)

1 cup of fresh mushrooms (canned are also ok)

1 can of Black Olivesshrimp-pile

1 can of Artichoke hearts

2 Tbsp. of spaghetti sauce

½ Lb. of Shrimp

1 tomato


Put a tablespoon of butter and a tablespoon of olive oil in a large pot.  In a pan for the shrimp put just a tablespoon of olive oil.  Open the can of black olives and pour some of the juice in both pans, about a tablespoon and a half each.  Then add 4 cloves of garlic to each.  I press mine, but you can also use minced.

In the large pot, simmer the butter and garlic on low-medium (don’t burn the butter) for a couple of minutes to get that yummy garlic taste infused into the butter.  Add the fresh mushrooms and sauté.    Take about 8 olives for topping, then mush the rest up and throw into the sauce pan.  Let that heat up for a minute and give it a stir.  Now add the can of artichoke hearts and stir them in.   Add two tablespoons of spaghetti sauce, stir some more. Turn the heat down to low and let it simmer.

Turn on the fry pan to medium-low and sauté the garlic.  After pulling the tails off the already cooked shrimp, throw them in the fry pan with the oil, give it a good stir to make sure all of the shrimp are coated. Let cook until shrimp is just warm, then turn the heat all the way down. (If you use raw you can boil them first, or sauté them in the oil for six minutes over medium heat)

Slice the tomato in wedges and sprinkle them with a little salt.  I use half the tomato for topping and the other half I dice up and throw in the sauce. This is also a good time to slice the olives for topping the dish too.

Once you’re done slicing, turn the heat off on your shrimp.  Scoop the shrimp out of the pan and into the sauce.  I don’t like to dump the shrimp in because it adds more butter with a slightly fishy taste.2-sauce-in-pot

Stir the shrimp in then turn the heat all the way down and heat on low for 5 minutes.  Cover the sauce pan with a lid.  After 2 minutes turn off the heat and let stand while you make pasta.  When the pasta is nearly done, turn the heat back on medium-low for a couple of minutes while you finish pasta.  When pasta is ready, top with sauce and don’t forget to finish it off with a few slices of tomato and your sliced olives.



I put my pasta on a plate and scooped the sauce out of the pan.  It wasn’t very saucy because there wasn’t a lot of liquid to go around.  Since Dave was eating later, I decided to add all of the pasta into the sauce pan and mix it around.  Then I put it in a serving bowl, covered, and refrigerated.  I tried some of this  when I warmed Dave’s diner up, it was much, much, better.  I think all of the liquid part of the sauce was at the bottom of the pan so it didn’t end up on my p2-sauce-in-bowl-closelate.  I also think it helped to have the sauce sit on the pasta for a while to soak up the flavor.

This version ended up with only 3 grams of saturated fat which is good.  It also ended up at 1126 mg of sodium which isn’t awful, but it’s not great.  Shrimp as it turns out is a bit high in sodium all on its own.  Still it was delicious and definitely a little bit healthier than the old version, which is what we’re going for.