Shrimp and Artichoke Fettuccine
Prep time
Cook time
Total time
Recipe by:
Serves: 4
  • • Water
  • • ½ cup table salt
  • • 1 pound package dried fettuccine noodles
  • • 4 tablespoons olive oil
  • • 1 cup diced yellow onions
  • • ¼ cup diced celery
  • • ¼ cup diced carrots
  • • 1 cup sliced baby portobello mushrooms
  • • 2 tablespoons chopped fresh rosemary
  • • 1 cup chopped tasso or smoked ham
  • • ¼ cup dry white wine
  • • 1 cup heavy whipping cream
  • • 1 (14-ounce) can quartered artichoke hearts, packed in water, drained
  • • ½ cup red cherry tomatoes, halved
  • • ½ cup yellow cherry tomatoes, halved
  • • 2 tablespoons sliced olives
  • • 1 pound fresh Gulf shrimp, shelled, peeled, and deveined
  • • Kosher salt and freshly ground black pepper
  • • Dash of hot sauce
  • • ½ cup chopped fresh basil
  • • 2 tablespoons grated Parmigiano-Reggiano cheese
  1. In a large pot over high heat filled halfway with water, bring to a boil. Add the salt and the pasta. Cook just until the pasta reaches al dente. Immediately drain the pasta into a colander and rinse with cold water. Reserve a cup of the pasta water for later use.
  2. In a large skillet over medium heat, add the olive oil. Add the onions, celery, and carrots and cook until the onions turn translucent, about 5 minutes. Add the mushrooms, rosemary, and tasso. Continue cooking for 5 minutes and add the white wine. Cook until the wine reduces by half, about 5 minutes. Add the cream and bring to a boil. Decrease the heat to a simmer and add the artichokes, tomatoes, and olives. Continue cooking until the cream reduces and begins to thicken, about 10 minutes.
  3. Add the shrimp and cook for 5 minutes. Add the par-cooked pasta to the pan and stir to incorporate it into the hot cream mixture. If the dish is too thick, add a little of the reserved pasta water to thin it out. Season to taste with salt, pepper, and a dash of hot sauce. Just before serving, add the chopped basil and cheese and stir.
  4. For serving, spoon the pasta onto plates or shallow bowls, making sure to distribute the shrimp evenly. Serve with crusty French bread.
I use fettuccine noodles, but any type of pasta will work. If you cannot find tasso, use diced smoked ham.
Recipe by Acadiana Table at