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shrimp and artichoke fettuccine

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
[print recipe]

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
pine nuts
parmesan cheese

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.

8 nibbles at “shrimp and artichoke fettuccine”

  1. Amy says:

    I cook pasta like this all the time, but without a cream base. I tried this 2 nights ago and it was great. I did substitute capers for the tomatoes, and skipped the pine nuts and parm (pine nuts by availability, parm by accident). But it was very good!

  2. jenyu says:

    Amy – awesome! I think lots of variations on this pasta are potentially delicious. That’s what is so fun about cooking. Good on ya.

  3. Mollie says:

    I’ve been looking through your old posts and just saw this… so going on the list…

  4. jenyu says:

    Mollie – it’s easier if you just check the recipes page, hon ;)

  5. Jim says:

    Do you use fresh artichokes or from a jar? Love your site !! ;{)}

  6. jenyu says:

    Jim – I use them from a jar, but if they’re in season I’d certainly try fresh :)

  7. Jim says:

    Jen, I made this and it was fantastic… my roomie loved it as well. I love to cook on a Sunday afternoon while watching football (if I was somewhere besides Chicago, I’d be grilling…) but a really great recipe. Gonna try the spring rolls and fried shrimp wontons this week. Great site! ;{)}

  8. Ruth says:

    So happy I have been following your blog all these years, on and off but always something visually fantastic and always a must try!!! Thank you all the way from Malaysia!!!

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