Rock Bottom Brewery's Jumbo Shrimp And Artichokes Over Pasta

Recipe Ingredients

2 tablespoons	30ml	Olive oil
5		Jumbo shrimp
1 tablespoon	15ml	Chopped fresh garlic
5		Artichoke - (abt 1/4" ea)
2 tablespoons	30ml	Sun-dried tomatoes
3 oz	85g	White wine
		Juice of 1/2 lemon
4 oz	113g	Cold butter
		Fettuccine pasta - precooked
		Salt - to taste
		Freshly-ground black pepper - to taste
		Chopped fresh basil - to taste

Recipe Instructions

Heat skillet until medium high heat. Add oil and shrimp. Cook 1/2 way then add garlic, tomatoes, and artichokes.

Add white wine and lemon juice to the juice in the pan then reduce until almost dry.

Slowly incorporate cold butter into pan by swirling it over a very low flame (so not to break the sauce).

Add the pre-cooked pasta and season with salt pepper and basil.

This recipe yields 1 serving.

Source:
Message Boards at http://pub52.ezboard.com/brecipeboards

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