Chef Jim Coleman Recipe Index

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Fettucini with Artichokes, Shrimp and Pancetta

Ingredients:

1 cup Pancetta, diced
1 Shallot, chopped
3 cloves garlic, chopped
4 tbsp. Butter
1 1/3 cup Chicken Stock
1 lb. Shrimp, peeled & deveined (16-20 count)
1 lb. Fettucini, cooked
1 1/2 cup Fresh Baby Artichokes, cleaned and blanched or (defrosted frozen 1/2 artichokes)
4 tbsp. chopped sun dried tomatoes
1/4 cup grated parmesan cheese
4 tbsp. Black Olives, chopped
2 tbsp. chopped fresh basil
Salt & pepper to taste

1. Saute the pancetta until fat is removed.

2. Saute the shrimp along with the pancetta.

3. Remove the shrimp when cooked.

4. Add shallots and garlic and sauté for 1-2 minutes along with the butter.

5. Add chicken stock and sun dried tomatoes and bring to a boil.

6. Add fettucini and toss.

7. Add shrimp and artichokes and toss.

8. Add Parmesan Cheese.

9. Add salt & pepper as needed

10. Sprinkle with fresh basil. 


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