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Fettuccine with Shrimp Tomatoes and Artichoke Hearts
2 tb Olive oil
1/3 c Chopped onion
1/3 c Finely chopped carrot
1/3 c Finely chopped celery
4 ts Minced garlic
6 tb All purpose flour
1 cn (28-oz) Italian plum tomatoes, drained, coarsely chopped
1 cn (16-oz) Italian plum tomatoes, drained, coarsely chopped
4 c Canned low-salt chicken broth
1 c Dry white wine
2 1/4 ts Dried basil
1/4 ts Dried crushed red pepper
1 pk (9-oz) frozen artichoke hearts, thawed
1 1/4 lb Fettuccine
2 1/4 lb Uncooked large shrimp, peeled, deveined
6 tb Sliced fresh basil leaves
6 oz Parmesan cheese, shaved with vegetable peeler into strips
Heat 2 T olive oil in heavy large Dutch oven over medium-high heat. Add chopped onion, chopped carrot and chopped celery and saute vegetables 2 minutes. Add garlic and saute 1 more minute. Sprinkle 6 T flour over vegetables and stir 2 minutes. Stir in all chopped canned tomatoes, chicken broth, dry white wine, dried basil and dried red pepper and bring to boil. Reduce heat to medium and cook until thickened to thin sauce consistency, stirring frequently, about 45 minutes. Add artichoke hearts and cook until tender, stirring occasionally, about 8 minutes. (Sauce can be prepared 1 day ahead. Cover tightly and refrigerate.)
Cook pasta in pot of boiling salted water until tender but still firm to bite.
Meanwhile, bring tomato and artichoke sauce to simmer. Add 2 1/4 lb shrimp to sauce; simmer until shrimp are cooked through, stirring sauce occasionally, about 5 minutes. Season sauce to taste with salt and pepper.
Drain pasta and divide among 6 plates. Spoon tomato and shrimp mixture over pasta. Sprinkle with sliced fresh basil leaves and Parmesan shav- ings and serve.