Fettuccine and Shrimp

Ingredients

• 1 (14 ounce) can artichoke hearts, drained (not marinated type)

• 2 teaspoons olive oil
• 1 ounce sun-dried tomato, slivered (dry-packed)
• 2 tablespoons finely chopped shallots or green onions (white part)
• 1 clove garlic, finely chopped
• 1 lb shrimp, shelled and deveined
• 1/4 cup dry white wine
• 1 cup milk
• 1/2 cup half-and-half
• 1/3 cup grated parmesan cheese
• 1/4 teaspoon pepper
• 2 tablespoons chopped fresh basil
• 12 ounces fettuccine

Directions

1. 1

   Heat oil in a large skillet over medium heat.

2. 2

   Add sundried tomatoes, shallot and garlic; cook 2 minutes.

3. 3

   Add shrimp and wine; cook 2-4 minutes just until shrimp turns opaque but not fully cooked.

4. 4

   Remove from skillet and set aside.

5. 5

   Add milk, half-and-half, parmesan and pepper to skillet.

6. 6

   Lower heat; simmer, stirring occasionally, for 2-3 minutes or until sauce is smooth and slightly thickened.

7. 7

   Add artichoke hearts, basil and shrimp.

8. 8

   Cook, stirring until heated through and shrimp are done, about 2 minutes.

9. 9

   Meanwhile cook fettuccine, drain; arrange on serving platter and spoon shrimp& sauce over, toss.