1 tablespoon olive oil
2 tablespoons minced garlic
1 pound peeled rock shrimp or medium
prawns
Salt and pepper to taste
½ cup Chablis wine
1 14-ounce can artichoke hearts,
drained and quartered
1½ cups peeled and diced
Roma (plum) tomatoes
¼ cup shrimp stock (see note)
3 tablespoons butter
1 pound egg fettuccine, cooked al
dente
¾ cup sliced green onions
(about ½ bunch)
2 tablespoons grated aslago or parmesan
cheese
Heat a large sauté pan over medium-high heat. Add olive oil and garlic and sauté until garlic is golden brown. Add shrimp, salt and pepper and sauté until shrimp is almost cooked (about 3 minutes). Add Chablis and bring to a boil, scraping browned bits off the bottom of the pan.
Add Artichoke, tomato, and shrimp stock, bring to a boil, and cook until reduced slightly. Remove from heat and stir in butter, 1 tablespoon at a time, until sauce thickens. Combine cooked futtuccine, shrimp sauce and most of the green onions and toss. Garnish with remaining green onions and grated cheese. Makes 4 servings.
Note: Make shrimp stock by sautéing shrimp shells in olive oil; cover with water and simmer for about 15 minutes. Drain and refrigerate for up to 3 days or freeze.