- 2 large shallots, finely chopped (approx. 1/3 c.)
- 2 tlbs. lemon juice
- 1/2 c. chicken broth
- 1/2 tsp. dried thyme, crushed
- 1/4 tsp. crushed red pepper
- 1 1/2 lbs. Shrimp, peeled and deveined
- 1 can artichoke hearts, drained and halved
- 1/2 c. whipping cream
- 1 tbls. butter
- 3/4 tsp. finely shredded lemon peel
- 8-10 oz. fettucine
- Lemon wedges
| In large skillet, combine shallots, lemon juice, broth, thyme, red pepper, and 1/4 tsp. salt; heat to boiling. Add shrimp and artichokes and reduce heat; cook, uncovered, over medium heat for 2-3 minutes or till shrimp is pink, stirring often. With slotted spoon, remove shrimp, artichokes and shallots. Reduce liquid in pan to about 1 tbls. Add cream; boil gently for 2-3 minutes or till thickened, stirring constantly. Remove from heat, stir in butter and lemon peel till melted. Stir shrimp-artichoke mixture into sauce; heat through. Pour sauce over cooked fettucine and toss gently. Serve with lemon wedges.
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