To round out the meal, serve with a crisp, green vegetable like broccoli.

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amazing pasta!
- Erica, Texas

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When fresh baby artichokes are not available, use frozen artichoke hearts for this vegetable, pasta, and shrimp main dish recipe.

 

Servings: 4 servings

Total: 50 mins

Rated:

 

 

Ingredients

8 ounces dried fettuccine or spaghetti

8 baby artichokes or one 9-ounce package frozen artichoke hearts, thawed and halved lengthwise

4 cloves garlic, minced

3 tablespoons olive oil

1 pound shrimp in shells, peeled and deveined (reserve shells for broth)

1/2 cup dry white wine

2 plum tomatoes, finely chopped

1 cup Shrimp Broth (see recipe below)

1 tablespoon butter

1 teaspoon finely shredded lemon peel

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1 tablespoon snipped fresh Italian parsley

4 slices Italian country loaf bread or other hearty bread, toasted

Lemon halves, and or wedges

 

Directions

1. Cook pasta according to package directions; drain and set aside.

2. Meanwhile, cut off bases of baby artichokes, if using. Snap off outer leaves until pale green petals are reached. Cut off top third of an artichoke; trim the artichoke stem. Quarter artichoke lengthwise and remove fuzzy "choke," if necessary. Repeat with remaining artichokes.

3. In a large skillet, cook garlic in 2 tablespoons of the hot olive oil for 30 seconds; remove from skillet. Add artichokes to skillet and cook for 1 minute. Add shrimp and wine to skillet. Cook and stir for 2 minutes or until shrimp turn pink. Stir in tomatoes, broth, butter, lemon peel, salt, nutmeg and cooked pasta; heat through. Mix in the parslely and drizzle with remaining olive oil.

4. To serve, place bread slices in 4 shallow soup bowls. With a slotted spoon, divide pasta mixture among bowls. Add additional shrimp broth as desired. Squeeze lemon over pasta mixture. Makes 4 servings.

5. In a large saucepan, combine 3 cups water, the reserved shells from the 1 pound of shrimp, 4 sprigs flat-leaf parsley, 1 slice lemon, and 1/4 teaspoon ground black pepper. Bring to boiling over high heat; reduce heat. Simmer, uncovered, for 10 minutes. Strain and set aside until serving time.

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