"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

FETTUCINE WITH SHRIMP AND ARTICHOKES Recipe

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This recipe for FETTUCINE WITH SHRIMP AND ARTICHOKES, by , is from My Family's Best! A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Randall
Added: Sunday, November 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 POUNDS UNPEELED LARGE FRESH SHRIMP
1 POUND FETTUCINE, UNCOOKED (FRESH IS BETTER)
1 LARGE ONION, CHOPPED
1/2 CUP BUTTER, MELTED
1/2 CUP OLIVE OIL
1 CUP DRY WHITE WINE
6 TO 8 CLOVES GARLICE, MINCED
1/2 TEASPOON DRIED ROSEMARY, CRUSHED
1/8 TEASPOON DRIED OREGANO
1 (28 OZ.) CAN ITALIAN-STYLE TOMATOES, DRAINED AND CHOPPED
2 (14 OZ.) CANS ARTICHOKE HEARTS, DRAINED AND QUARTERED
1/2 CUP MINCED FRESH PARSLEY
1/4 TEASPOON SALT
1/4 TEASPOON PEPPER

Directions:
Directions:
PEEL SHRIMP, AND DEVEIN; SET ASIDE.
COOK FETTUCINE ACCORDING TO PACKAGE DIRECTIONS; DRAIN WELL. SET ASIDE, AND KEEP WARM.
COOK ONION IN BUTTER AND OIL IN A DUTCH OVEN OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL TENDER. ADD WINE AND NEXT 3 INGREDIENTS; COOK 5 MINUTES. ADD TOMATO AND ARTICHOKES; BRING TO A BOIL. REDUCE HEAT, AND SIMMER, UNCOVERED, 3 MINUTES. ADD SHRIMP AND PARSLEY; COOK 5 TO 6 MINUTES OR UNTIL SHRIMP TURNS PINK. ADD SALT & PEPPER. SERVE IMMEDIATELY OVER PASTA.

 

 

 

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