Fettuccine With Shirmp Tomatoes & Artichoke Hearts- Bon A

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Servings: 6 Difficulty: Advanced
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Rich tomato and artichoke sauce with succulent shrimp over fresh fettuccine
Fettuccine With Shirmp Tomatoes & Artichoke Hearts- Bon A recipe image

This elegant pasta dish combines the brightness of Italian plum tomatoes and tender artichoke hearts with the sweetness of fresh shrimp. The sauce is built on a classic soffritto of onion, carrot, and celery, deepened with garlic and white wine. It’s a perfect balance of textures and flavors, offering a comforting yet sophisticated meal. Ideal for a special weeknight dinner or an intimate gathering, this recipe brings restaurant-quality Italian flavor to your home kitchen with simple, pantry-friendly ingredients.

Fettuccine With Shirmp Tomatoes & Artichoke Hearts- Bon A recipe image
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Fettuccine With Shirmp Tomatoes & Artichoke Hearts- Bon A

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 220.7

Description

This elegant pasta dish combines the brightness of Italian plum tomatoes and tender artichoke hearts with the sweetness of fresh shrimp. The sauce is built on a classic soffritto of onion, carrot, and celery, deepened with garlic and white wine. It&# 226;ÂÂs a perfect balance of textures and flavors, offering a comforting yet sophisticated meal. Ideal for a special weeknight dinner or an intimate gathering, this recipe brings restaurant-quality Italian flavor to your home kitchen with simple, pantry-friendly ingredients.

Ingredients

Directions

  1. Heat olive oil in a heavy large Dutch oven over medium-high heat.
  2. Add chopped onion, carrot, and celery; sauté for 2 minutes.
  3. Add garlic and sauté for 1 more minute.
  4. Sprinkle flour over vegetables and stir constantly for 2 minutes to cook the raw flour taste out.
  5. Stir in both cans of chopped tomatoes, chicken broth, white wine, dried basil, and crushed red pepper; bring to a boil.
  6. Reduce heat to medium and simmer until sauce thickens to a thin consistency, stirring frequently, about 45 minutes.
  7. Add artichoke hearts and cook until tender, stirring occasionally, about 8 minutes.
  8. Cook fettuccine in a pot of boiling salted water until tender but still firm to the bite.
  9. Meanwhile, bring the tomato and artichoke sauce back to a simmer.
  10. Add shrimp to the sauce and simmer until shrimp are cooked through, stirring occasionally, about 5 minutes.
  11. Season sauce to taste with salt and pepper.
  12. Drain pasta and divide among 6 plates.
  13. Spoon the tomato and shrimp mixture over the pasta.
  14. Sprinkle with sliced fresh basil leaves and shaved Parmesan cheese and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 220.7kcal
% Daily Value *
Total Fat 8.2g13%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 24.1mg2%
Total Carbohydrate 34.2g12%
Dietary Fiber 3.3g14%
Sugars 12.1g
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The sauce can be prepared up to 1 day ahead. Cover tightly and refrigerate. Reheat gently before adding the shrimp.

Shrimp cook very quickly; do not overcook or they will become rubbery. They are done when pink and opaque.

If using fresh artichoke hearts, ensure they are peeled and lemoned to prevent browning before adding to the sauce.

Shave the Parmesan cheese just before serving to keep it fresh and flavorful.

Reserve a small amount of pasta water before draining to help loosen the sauce if it becomes too thick during reheating.

Keywords: fettuccine, shrimp, artichoke hearts, tomato sauce, italian pasta, seafood pasta, white wine sauce, garlic, basil, parmesan, weeknight dinner, comfort food, plum tomatoes, soffritto, simmered sauce, fresh basil, shaved parmesan, chicken broth, dried red pepper, flour thickener
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