Shrimp and Artichoke With Pasta

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.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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

Directions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions and drain.
2. While water is boiling proceed with the recipe.
3. 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.
4. 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.
5. Add cream and cayenne pepper and bring to a boil. When the sauce becomes thickened, add shrimp and heat through. Adjust seasonings to taste.
6. Serve over pasta with Asiago, and parsley to garnish.