Rock Bottom Brewery's Jumbo Shrimp And Artichokes Over Pasta

By á-174942

Ingredients

• 2 tablespoons olive oil
• 5 jumbo shrimp
• 1 tablespoon chopped fresh garlic
• 5 pieces artichoke - (abt 1/4" ea)
• 2 tablespoons sun-dried tomatoes
• 3 ounces white wine
• Juice of 1/2 lemon
• 4 ounces cold butter
• Fettuccine pasta precooked
• Salt to taste
• Freshly-ground black pepper to taste
• Chopped fresh basil to taste

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 lemon juice 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.