Prep 15 mins
Cook 30 mins
This is wonderful served with a green salad and some french bread. Using peeled shrimp cuts down on the prep time. Don't be afraid to add a good sized pinch of the cayenne- it rounds out the flavors. I was originally going to submit this to RSC 11. This recipe is a result of NcMysteryShopper's great ingredient list.
- 8 ounces pasta (angel hair, spaghetti, vermicelli, or fettuccine)
- 1 1⁄2 cups wine
- 1 lb shrimp
- 1⁄2 teaspoon salt
- 1 -2 tablespoon julienned sun-dried tomato packed in oil, drained (optional)
- 3⁄4 cup marinated artichoke hearts, chopped
- 3 tablespoons minced shallots
- 1 cup heavy cream
- 1 pinch cayenne pepper (add more to taste)
- grated asiago cheese
- 2 tablespoons chopped fresh parsley
- Bring a large pot of salted water to a boil. Cook pasta according to package directions and drain.
- While water is boiling proceed with the recipe.
- In a large sauté pan over high heat, bring wine, shrimp and salt to a boil. When the shrimp turn pink, remove them with a slotted spoon and set aside.
- Add artichoke hearts, shallots, and sun-dried tomatoes (if desired) to wine and cook over high heat reducing the wine to about 1/2 cup. This should take about 6 minutes.
- Add cream and cayenne pepper and bring to a boil. When the sauce becomes thickened, add shrimp and heat through. Adjust seasonings to taste.
- Serve over pasta with Asiago, and parsley to garnish.
I made this in hopes that it would be simular to the shrimp & artichoke pasta served at Side Tracks in Burlington, NC. However, it was not. My BH just loved it nonetheless. I personally felt it was missing something. A bit more spice perhaps or a suggestion of adding sundried tomatoes in step 3. I will say that it was easy and I may consider it again with an add-in of my own taste. Thanks for posting cookiedog!