Wednesday, June 9, 2010

Shrimp & Artichoke Heart Fettucine





Ingredients


2 tablespoons olive oil

4 large cloves garlic, minced (about 4 teaspoons)

2 medium shallots, thinly sliced (about 1/3 cup)

1 1/4 pounds large shrimp (about 20), peeled and deveined

1 (11-ounce) package frozen artichoke hearts, thawed, or 1 (14-ounce) can artichoke hearts, rinsed, drained, and quartered

1/3 cup dry white wine

2 tablespoons fresh lemon juice

2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Directions

Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.

1 comment:

  1. That looks delicious, and it doesn't sound too hard!

    ReplyDelete