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Shrimp and Artichoke Pasta



SHRIMP and ARTICHOKE PASTA
Rock Bottom Brewery Recipe

2 tablespoons olive oil
5 jumbo shrimp
1 tablespoon fresh chopped garlic
5 (1/4 pieces) of artichokes
2 tablespoons sundried tomatoes
3 oz. white wine
juice of 1/2 lemon
4 oz. cold butter
salt and pepper to taste
fettuccine pasta, cooked

Heat skillet until medium high heat. Add oil and shrimp. Cook 1/2 way then add garlic, tomatoes, and artichokes. Add white wine and 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 cooked pasta and season with salt pepper and basil.