Rock Bottom Brewery's Jumbo Shrimp And Artichokes Over Pasta Recipe
Servings: 1
Ingredients
- 2 Tbsp. extra virgin olive oil
- 5 x jumbo shrimp
- 1 Tbsp. minced fresh garlic
- 5 piece artichoke - (abt 1/4" ea)
- 2 Tbsp. sun-dry tomatoes
- 3 ounce white wine
- Â Â Juice of 1/2 lemon
- 4 ounce cool butter
- Â Â Fettuccine pasta precooked
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Minced fresh basil to taste
Directions
- Heat skillet till medium high heat. Add in oil and shrimp. Cook 1/2 way then add in garlic, tomatoes, and artichokes.
- Add in white wine and lemon juice to the juice in the pan then reduce till almost dry.
- Slowly incorporate cool butter into pan by swirling it over a very low flame (so not to break the sauce).
- Add in the pre-cooked pasta and season with salt pepper and basil.
- This recipe yields 1 serving.
- Comments: Original title as listed is "Rock Bottom Brewery's Jumbo Shrimp And Artichokes Over Fettuccine Pasta."
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 512g | |
| Calories 1311 | |
| Calories from Fat 1061 | 81% |
| Total Fat 120.55g | 151% |
| Saturated Fat 62.31g | 249% |
| Trans Fat 0.0g | |
| Cholesterol 289mg | 96% |
| Sodium 989mg | 41% |
| Potassium 1119mg | 32% |
| Total Carbs 37.81g | 10% |
| Dietary Fiber 21.6g | 72% |
| Sugars 5.8g | 4% |
| Protein 15.5g | 25% |
