Recipe: shrimp and artichoke fettucine
So often, when I think of pasta, I feel uninspired. I shouldn’t, because I usually like it. I think my problem has been that I haven’t given enough of my attention to it, or perhaps haven’t been satisfied with too many of my experiments.
Last night, by a stroke of luck and perhaps a little forethought when I was at the store, I managed to throw together a keeper of recipe. I had these ripe tomatoes sitting on the counter that needed to be consumed ASAP, and a package of fettuccine that was accidentally opened last week, and some cream in the fridge leftover from making lemon curd and…
shrimp and artichoke fettuccine: a quick and easy supper
Shrimp and Artichoke Fettuccine
1 lb. fettuccine, cooked al dente
1 lb. 21-25 count shrimp, raw, peeled, de-veined
14 oz. artichoke hearts, quartered
2 tbsps olive oil
6 cloves garlic, minced
4 cups fresh tomatoes, cubed
1 lemon, juice of
4-6 oz. cream or half and half
2 tbsps butter
salt and pepper to taste
Heat olive oil in shallow frying pan on high. Add garlic to hot oil and sauté until fragrant, but not brown. Add tomatoes and cook down until tomatoes have lost their structure, reduce heat to medium flame. Add lemon juice and artichokes and simmer over low to medium flame. Add cream to your liking and season with salt. In another frying pan, melt the butter over high heat. Add shrimp and cook until just pink on the bottoms and flip the shrimp. Continue to cook until just done and remove from heat. Pour contents of shrimp pan into the sauce and mix thoroughly. Toss with pasta and serve with pine nuts, freshly ground pepper, and grated parmesan cheese.