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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is from Family Circle. It was originally written for scallops but my family prefers shrimp. What a wonderful combination of flavors! Prep time does not include cleaning the shrimp. Ingredients:
1 (14 ounce) can artichoke hearts, drained (not marinated type) |
2 teaspoons olive oil |
1 ounce sun-dried tomato, slivered (dry-packed) |
2 tablespoons finely chopped shallots or 2 tablespoons green onions (white part) |
1 clove garlic, finely chopped |
1 lb shrimp, shelled and deveined |
1/4 cup dry white wine |
1 cup milk |
1/2 cup half-and-half |
1/3 cup grated parmesan cheese |
1/4 teaspoon pepper |
2 tablespoons chopped fresh basil |
12 ounces fettuccine |
Directions:
1. Heat oil in a large skillet over medium heat.
2. Add sundried tomatoes, shallot and garlic; cook 2 minutes.
3. Add shrimp and wine; cook 2-4 minutes just until shrimp turns opaque but not fully cooked.
4. Remove from skillet and set aside.
5. Add milk, half-and-half, parmesan and pepper to skillet.
6. Lower heat; simmer, stirring occasionally, for 2-3 minutes or until sauce is smooth and slightly thickened.
7. Add artichoke hearts, basil and shrimp.
8. Cook, stirring until heated through and shrimp are done, about 2 minutes.
9. Meanwhile cook fettuccine, drain; arrange on serving platter and spoon shrimp& sauce over, toss.
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