Summertime Cooking, p. 9
1 pound fresh or frozen medium-size shrimp
8 ounces uncooked fettuccine
1 (9 ounce) package frozen artichoke hearts
1 tablespoon all-purpose flour
1 (12 ounce) can evaporated skim milk
2 cloves garlic, chopped
1 teaspoon lemon juice
¼ teaspoon basil
¼ teaspoon salt
½ cup shredded or grated parmesan cheese
If using fresh shrimp, boil about 3 minutes until
opaque. Remove from pot to cool. If using frozen shrimp, thaw completely.
In a large saucepan, cook the fettuccine according to
package directions (do not add oil). Add the artichokes to the fettuccine water
during the last 5 minutes of cooking. Drain and cut any large artichoke hearts.
In a large skillet, mix together flour, evaporated milk, garlic, lemon juice, basil and salt. Simmer on medium-low heat until thickened, about 3 minutes, stirring constantly.
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| Yummmm sauce. |
Add shrimp and cook an
additional minute until heated through.
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| The shrimp have entered the building. |
Serve over fettuccine and sprinkle with parmesan
cheese.
Not the most visually stunning dish, but still tasty!
My Rating: 4/5 "Filling and satisfying. I enjoyed the shrimp and artichokes together. I'd recommend using tail-off shrimp, because for some reason the crunch of the tails didn't work with the overall effect. Overall, though, it's a nice little weeknight dinner."
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