Instructions: Heat skillet until medium high heat. Add oil and shrimp. Cook 1/2 way then add garlic, tomatoes, and artichokes.

Add white wine and lemon juice to the juice in the pan then reduce until almost dry.

Slowly incorporate cold butter into pan by swirling it over a very low flame (so not to break the sauce).

Add the pre-cooked pasta and season with salt pepper and basil.

This recipe yields 1 serving.

Comments: Original title as listed is "Rock Bottom Brewerys Jumbo Shrimp And Artichokes Over Fettuccine Pasta."

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.