Fettuccine and Shrimp
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 396.89 g can artichoke hearts, drained (not marinated type)
- 9.85 ml olive oil
- 28.34 g sun-dried tomato, slivered (dry-packed)
- 29.58 ml finely chopped shallots or 29.58 ml green onions (white part)
- 1 clove garlic, finely chopped
- 453.59 g shrimp, shelled and deveined
- 59.14 ml dry white wine
- 236.59 ml milk
- 118.29 ml half-and-half
- 78.78 ml grated parmesan cheese
- 1.23 ml pepper
- 29.58 ml chopped fresh basil
- 340.19 g fettuccine
directions
- Heat oil in a large skillet over medium heat.
- Add sundried tomatoes, shallot and garlic; cook 2 minutes.
- Add shrimp and wine; cook 2-4 minutes just until shrimp turns opaque but not fully cooked.
- Remove from skillet and set aside.
- Add milk, half-and-half, parmesan and pepper to skillet.
- Lower heat; simmer, stirring occasionally, for 2-3 minutes or until sauce is smooth and slightly thickened.
- Add artichoke hearts, basil and shrimp.
- Cook, stirring until heated through and shrimp are done, about 2 minutes.
- Meanwhile cook fettuccine, drain; arrange on serving platter and spoon shrimp& sauce over, toss.
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