Fettuccine with Shrimp, Artichokes, and Red Chili Peppers
Use any long, flat pasta, such as fettuccine or tagliatelle, for this recipe. A flavored pasta, such as saffron or cayenne, will complement the shrimp. If using plain pasta, add a pinch of saffron or ground red pepper to the boiling water.
Servings: Makes 4 servings.
Total: 45 mins
Rated:
Ingredients
1-1/4 pounds fresh or frozen medium to large shrimp, peeled and deveined, with tails intact (if desired)
6 fresh baby artichokes or one 10-ounce package frozen artichoke hearts, thawed
3/4 teaspoon finely shredded lemon peel (set aside)
2 tablespoons lemon juice
8 ounces fettuccine or other long, flat noodle, such as tagliatelle, mafalda, or linguine
2 large shallots, peeled and finely chopped (1/3 cup)
1/2 cup chicken broth
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1/2 teaspoon crushed red pepper
1/2 cup whipping cream
1 tablespoon butter
Lemon wedges (optional)
Directions
1. Thaw shrimp, if frozen. If using fresh artichokes, rinse well and trim stems. Remove the outer leaves; snip off sharp leaf tips about 1/4 inch from top. Cut artichokes into quarters and dip into lemon juice to prevent browning. Cut frozen artichokes in half and set them aside. Cook pasta according to the package directions; drain and return to pan.
2. Meanwhile, in a large skillet combine artichokes, shallot, broth, thyme, red pepper, and 1/4 teaspoon salt; heat to boiling. Reduce heat; simmer, covered, until artichokes are tender. Allow 8 to 10 minutes for fresh artichokes, 5 minutes for frozen artichokes. With a slotted spoon, remove artichokes, reserving liquid in skillet. Add shrimp to skillet and cook, uncovered, over medium heat for 2 to 3 minutes or until pink, stirring often.
3. With a slotted spoon, transfer shrimp to artichoke mixture, reserving liquid in skillet. Reduce any liquid left in skillet to about 1 tablespoon. Add cream; boil gently 2 to 3 minutes or until thickened, stirring constantly. Remove from heat; stir in butter and lemon peel until melted.
4. Stir shrimp-artichoke mixture into sauce; heat through. Pour the sauce over the pasta and toss gently. If serving shrimp with tails on, use cooking tongs to arrange them on plate. Serve with lemon wedges, if desired. Makes 4 servings.
Used with permission. ©Copyright 2012 , Meredith Corporation. www.bhg.com. All Rights Reserved.
