FETTUCCINE - SHRIMP ARTICHOKE WITH PESTO CREAM

By akselden

Ingredients

• 2 T. olive oil
• 1/4 tsp. crushed red pepper
• 1 lb. medium shrimp, shelled and deveined
• 6 scallions, chopped
• 1/2 lb. artichoke hearts, quartered
• 1 tsp. seasoning salt
• 2 cloves minced garlic
• 1 1/2 lb. cooked (al dente) fettuccine (1/2 lb. uncooked)
• 1 T. pesto sauce (your own recipe or from grocery store)
• 1 C. heavy cream
• 1 C. shrimp stock (may substitute fish stock or clam juice)
• 1/4 C. grated Parmesan cheese
• 2 T. chopped parsley
• 2 T. toasted pine nuts

Details

Servings 4

Preparation

Step 1

1. Heat large saute pan and add olive oil, crushed red pepper and shrimp. Cook on medium-high heat for 1 minute. Add scallions, artichoke hearts, seasonings salt and garlic. Cook for 1 minute. Add cooked fettuccine; toss well. Then add pesto sauce, heavy cream and shrimp stock to pasta; heat through to thicken. Garnish with parmesan, parsley and pine nuts.