Fettuccine with Baby Artichokes and Shrimp
Recipe from Better Homes and Gardens

When fresh baby artichokes are not available, use frozen artichoke hearts for this vegetable, pasta, and shrimp main dish recipe.


Fettuccine with Baby Artichokes and Shrimp

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Servings: 4 servings
Prep Time: 30 mins
Total Time: 50 mins
Related Categories: Artichokes, Fettuccine, Pasta, Seafood Pasta, Shrimp, Shrimp and Pasta, Shrimp Fettucine Alfredo, Shrimp Pasta

 
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Ingredients
  • 8 ounces
    dried fettuccine or spaghetti
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  • 8 
    baby artichokes or one 9-ounce package frozen artichoke hearts, thawed and halved lengthwise
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  • 4 cloves
    garlic, minced
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  • 3 tablespoons
    olive oil
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  • 1 pound
    shrimp in shells, peeled and deveined (reserve shells for broth)
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  • 1/2 cup
    dry white wine
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  • 2 
    plum tomatoes, finely chopped
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  • 1 cup
    Shrimp Broth (see recipe below)
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  • 1 tablespoon
    butter
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  • 1 teaspoon
    finely shredded lemon peel
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  • 1/2 teaspoon
    salt
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  • 1/2 teaspoon
    ground nutmeg
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  • 1 tablespoon
    snipped fresh Italian parsley
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  • 4 slices
    Italian country loaf bread or other hearty bread, toasted
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  •  
    Lemon halves, and or wedges
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Directions
1.
Cook pasta according to package directions; drain and set aside.
2.
Meanwhile, cut off bases of baby artichokes, if using. Snap off outer leaves until pale green petals are reached. Cut off top third of an artichoke; trim the artichoke stem. Quarter artichoke lengthwise and remove fuzzy "choke," if necessary. Repeat with remaining artichokes.
3.
In a large skillet, cook garlic in 2 tablespoons of the hot olive oil for 30 seconds; remove from skillet. Add artichokes to skillet and cook for 1 minute. Add shrimp and wine to skillet. Cook and stir for 2 minutes or until shrimp turn pink. Stir in tomatoes, broth, butter, lemon peel, salt, nutmeg and cooked pasta; heat through. Mix in the parslely and drizzle with remaining olive oil.
4.
To serve, place bread slices in 4 shallow soup bowls. With a slotted spoon, divide pasta mixture among bowls. Add additional shrimp broth as desired. Squeeze lemon over pasta mixture. Makes 4 servings.

Shrimp Broth
In a large saucepan, combine 3 cups water, the reserved shells from the 1 pound of shrimp, 4 sprigs flat-leaf parsley, 1 slice lemon, and 1/4 teaspoon ground black pepper. Bring to boiling over high heat; reduce heat. Simmer, uncovered, for 10 minutes. Strain and set aside until serving time.
Nutrition information
Per serving: Calories 564, Total Fat 17 g, Saturated Fat 4 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 2 g, Cholesterol 137 mg, Sodium 477 mg, Carbohydrate 66 g, Total Sugar 5 g, Fiber 6 g, Protein 30 g. Daily Values: Vitamin A 0%, Vitamin C 21%, Calcium 12%, Iron 28%. Percent Daily Values are based on a 2,000 calorie diet
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