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Thursday, April 04 2013

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

Fettuccine with Baby Artichokes and Shrimp
Recipe from 
Servings: 4 servings
Prep Time: 30 mins
Total Time: 50 mins
ingredients
  •  ounces  dried fettuccine or spaghetti
  •    baby artichokes or one 9-ounce package frozen artichoke hearts, thawed and halved lengthwise
  •  cloves  garlic, minced
  •  tablespoons  olive oil
  •  pound  shrimp in shells, peeled and deveined (reserve shells for broth)
  • 1/2  cup  dry white wine
  •    plum tomatoes, finely chopped
  •  cup  Shrimp Broth (see recipe below)
  •  tablespoon  butter
  •  teaspoon  finely shredded lemon peel
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground nutmeg
  •  tablespoon  snipped fresh Italian parsley
  •  slices  Italian country loaf bread or other hearty bread, toasted
  •     Lemon halves, and or wedges
directions
Cook pasta according to package directions; drain and set aside.
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.
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.
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.
 
shrimp broth
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.
nutrition information
Per serving: Calories 564, Total Fat 17 g, Saturated Fat 4 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 2 g, Cholesterol 137 mg, Sodium 477 mg, Carbohydrate 66 g, Total Sugar 5 g, Fiber 6 g, Protein 30 g. Daily Values: Vitamin A 0%, Vitamin C 21%, Calcium 12%, Iron 28%. Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:58 am   |  Permalink   |  0 Comments  |  Email
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