Fettuccine with Baby Artichokes and Shrimp - Recipe.com

By Valarie

When fresh baby artichokes are not available, use frozen artichoke hearts for this vegetable, pasta, and shrimp main dish recipe.

Ingredients

• 8 ounces dried fettuccine or spaghetti
• 8 baby artichokes or one 9-ounce package frozen artichoke hearts, thawed and halved lengthwise
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 1 pound shrimp in shells, peeled and deveined (reserve shells for broth)
• 1/2 cup dry white wine
• 2 plum tomatoes, finely chopped
• 1 cup Shrimp Broth (see recipe below)
• 1 tablespoon butter
• 1 teaspoon finely shredded lemon peel
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• see savings 1 tablespoon snipped fresh Italian parsley
• see savings 4 slices Italian country loaf bread or other hearty bread, toasted
• Lemon halves, and or wedges
• 3 cups water
• shells from 1 pound of shrimp
• 4 sprigs flat-leaf parsley
• 1 slice lemon
• 1/4 teaspoon ground black pepper

Preparation

Step 1

1. Cook pasta according to package directions; drain and set aside.

2. Meanwhile, cut off bases of baby artichokes, if using. Snap off outer leaves until pale green petals are reached. Cut off top third of an artichoke; trim the artichoke stem. Quarter artichoke lengthwise and remove fuzzy choke, if necessary. Repeat with remaining artichokes.

3. In a large skillet, cook garlic in 2 tablespoons of the hot olive oil for 30 seconds; remove from skillet. Add artichokes to skillet and cook for 1 minute. Add shrimp and wine to skillet. Cook and stir for 2 minutes or until shrimp turn pink. Stir in tomatoes, broth, butter, lemon peel, salt, nutmeg and cooked pasta; heat through. Mix in the parsely and drizzle with remaining olive oil.

4. To serve, place bread slices in 4 shallow soup bowls. With a slotted spoon, divide pasta mixture among bowls. Add additional shrimp broth as desired. Squeeze lemon over pasta mixture. Makes 4 servings.

1. In a large saucepan, combine water, the reserved shells from the 1 pound of shrimp, parsley, lemon, and ground black pepper. Bring to boiling over high heat; reduce heat. Simmer, uncovered, for 10 minutes. Strain and set aside until serving time.