Post by bee on Mar 13, 2007 8:08:23 GMT -5
What an excellent dish to make. This will serve 2 people.
Jumbo Shrimp and Artichokes over Fettuccine Pasta
(like Rock Bottom Brewery's)
4 TBS olive oil
1 pound shrimp, deveined, cleaned and rinsed well
2 TBS fresh chopped garlic
1 can artichoke hearts in brine, drained and cut into bite-sized pieces
5 pieces sundried tomatoes, chopped
3 oz. white wine - Sauvignon Blanc works well
Juice of 1/2 lemon
4 oz. cold butter
Salt and Pepper to taste
Fettuccine Pasta (precooked)
Basil to garnish
Heat skillet over medium high heat and add oil; add shrimp. Cook 1/2 way then add garlic, tomatoes, and artichokes; stir gently. Add wine and lemon juice and reduce until sauce is thickened and almost dry. Lower heat and 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.
Garnish each plate with olives and parmesan cheese.
Jumbo Shrimp and Artichokes over Fettuccine Pasta
(like Rock Bottom Brewery's)
4 TBS olive oil
1 pound shrimp, deveined, cleaned and rinsed well
2 TBS fresh chopped garlic
1 can artichoke hearts in brine, drained and cut into bite-sized pieces
5 pieces sundried tomatoes, chopped
3 oz. white wine - Sauvignon Blanc works well
Juice of 1/2 lemon
4 oz. cold butter
Salt and Pepper to taste
Fettuccine Pasta (precooked)
Basil to garnish
Heat skillet over medium high heat and add oil; add shrimp. Cook 1/2 way then add garlic, tomatoes, and artichokes; stir gently. Add wine and lemon juice and reduce until sauce is thickened and almost dry. Lower heat and 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.
Garnish each plate with olives and parmesan cheese.
