Shelly's Recipe

ARTICHOKE FETTUCCINI WITH SHRIMP AND PANCETTA

Category: Pasta - Seafood

1 lb Fettuccini noodles
1 cup diced Pancetta (Pancetta is un-smoked Italian salt-cured bacon used in sauces and pasta; if you don’t have this on hand, use bacon that isn’t too smoky.)
1 lb. extra large shrimp (16-20), peeled and deveined
1/4 cup butter
1 shallot, minced
3 cloves garlic, minced
1 1/3 cups chicken stock
1/4 cup chopped sundried tomatoes
1 1/2 cups fresh baby artichokes, cleaned and blanched (or frozen artichoke halves, thawed)
1/4 cup grated Parmesan cheese
salt and pepper to taste
1/4 cup chopped black olives
2 tbsp chopped fresh basil leaves

Bring a sauce pan of water to a boil and add Fettuccini. Cook, drain and set aside. Place the Pancetta (or bacon) in a saute pan and cook over medium-high heat until the fat is rendered (about 5-6 minutes).

Add shrimp and saute for 4 minutes on each side, remove and set aside. Melt butter in the pan, then add shallots and garlic. Saute over medium heat for 2 minutes. Add stock and sundried tomatoes, turn heat to high and bring to a boil.

Add cooked Fettuccini, toss well. Add shrimp and artichokes, toss and cook for 2-3 minutes. Add cheese, season with salt and pepper, and sprinkle with olives and basil.