8 oz. fettuccine noodles, 2 T. olive oil, 4 cloves garlic, 1 lb.
shrimp, peeled and deviened, saving shells for broth, 1 -
13.75 oz. can artichoke hearts, drained, 1 c. fresh tomatoes
skinless and diced, 1 T. butter, 1 tsp. lemon peel, 1/2 tsp.
salt, 1/2 tsp. nutmeg, 1/4 tsp. black pepper, 1/2 c. red wine,
1 c. shrimp broth,
SHRIMP BROTH: 3 c. water, shrimp shells, 4 springs Italian
parsley, slice of lemon, 1/4 c. chopped tops of green
onions, 1 whole clove garlic, 1/4 tsp. black pepper.
GARNISH: Permesan cheese, parsley, 4-6 small steamed
artichokes, black pepper.
Put water, shrimp shells, parsley, pepper, lemon, green
onions and black pepper in pan and simmer 10 min.
Cook noodles till done, drain, set aside. Heat oil in large
frying pan and saute garlic till browned. Add shrimp and
cook till pink. Add tomatoes, butter, lemon peel, salt,
nutmeg and pepper. Gently stir in broth and wine. Stir in
parsley. Heat over low heat till warm.Arringe noodles on
platter and gently scoop sauce over top. Garnish with
parsley and Parmesan cheese. Arrange small steamed
artichoke's around platter. Sprinkle freshly ground pepper