Shrimp And Artichoke Pasta

By Cathie davidson

Ingredients

• 2 tablespoons olive oil
• 5 jumbo shrimp
• 1 tablespoon fresh chopped garlic
• 5 (1/4 pieces) of artichokes
• 2 tablespoons sundried tomatoes
• 3 oz. white wine
• juice of 1/2 lemon
• 4 oz. cold butter
• salt and pepper to taste
• fettuccine pasta, cooked

Preparation

Step 1

Heat skillet until medium high heat. Add oil and shrimp. Cook 1/2 way then add garlic, tomatoes, and artichokes. Add white wine and to the juice in the pan then reduce until almost dry. Slowly incorporate cold butter into pan by swirling it over a very low flame (so not to break the sauce). Add the pre-cooked pasta and season with salt pepper and basil. This recipe yields 1 serving.