Lemon Shrimp Pasta
Fettuccine with Baby Artichokes, Shrimp and Lemon Infused Olive Oil Recipe
-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
-4 tablespoons Sonoma Farm Infused Lemon Olive Oil
-1 pound shrimp in shells, peeled and deveined
-1/2 cup dry white wine
-2 plum tomatoes, finely chopped
-1 cup chicken Broth
-1 tablespoon butter
-1/2 teaspoon salt
-1 tablespoon snipped fresh Italian parsley
-4 slices Italian country loaf bread or other hearty bread, toasted
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 lemon infused 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, salt, and cooked pasta; heat through. Mix in the parsley and drizzle with remaining lemon infused 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.