Shrimp with Spinach Fettuccine, Artichokes and Sun-Dried Tomatoes


(1 vote) 1 1

Quick and easy to prepare, and so delicious!

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Gainesville, FL


  • 1 Tbs. extra virgin olive oil
  • 1 med. onion, finely chopped
  • 1 can (15 oz) artichoke bottoms, drained, rinsed, sliced
  • 2 lg. garlic cloves, minced
  • 1 Tbs. fresh lemon juice
  • freshly ground pepper, to taste
  • sea salt, to taste
  • 1/2 C. dry white wine
  • 8-10 oz. large raw shrimp, peeled, deveined, tails off
  • 1 9-oz. pkg. fresh refrigerated fettuccine, cooked 3 minutes, drained (1/4 cup pasta water reserved)
  • 6 sun-dried tomatoes, (plumped or packed in olive oil), coarsely chopped
  • 2 tsp. fresh thyme, chopped, or 1 tsp. dried thyme
  • Parmigiano Reggiano Parmesan, freshly grated

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Sauté onion in olive oil until tender. Add artichokes, garlic, lemon juice, salt, and pepper. Sauté 2 minutes. Add the wine and shrimp, toss well and simmer 2-3 minutes until shrimp are just opaque. Add reserved pasta cooking water to sauté mixture with sun-dried tomatoes and thyme. Add spinach pasta, toss and season with salt and pepper to taste. Serve topped with parmesan cheese.

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