Ingredients
- 2 1/2 ounces olive oil
- 32 large fresh shrimp, peeled and deveined
- 2 tablespoons diced fresh garlic
- 2 tablespoons diced shallots
- 1/2 cup tomato, diced
- 16 artichoke hearts, quartered
- 1 cup thinly sliced button or portobello mushrooms
- 1/2 cup chopped green onion
- 1 cup white wine
- 4 cups cream
Directions
Heat saute pan over high heat. Add olive oil and shrimp, and saute until they are about 1/2 cooked, about 2 minutes. Add garlic and shallots and saute until they are golden brown. Add tomatoes, artichokes, mushrooms, and green onion. Remove from the heat and carefully add the wine. Return to the pan and cook until the white wine is reduced by 1/2. Add the cream and let sauce reduce for 2 minutes or until sauce thickens. Serve over pasta of your choice.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By melanie_17r_1639215
Columbus, OH
on May 29, 2006
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I thought this was the best meal I have ever made! Maybe that's overstating it, but it turned out very good and my company was impressed with the layers of flavor in this dish. Salt and pepper are not listed to add, an obvious mistake b/c after the first test I had to add about 1 1/2 teaspoons of salt and a few course grinds of pepper.
By winkie_14850_17...
brooklyn, NY
on January 20, 2005
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Well, perhaps it was my substitutions. I used fresh sun-dried tomatoes, but otherwise, it was the same recipe. I think the mixing of cream with the shrimp was a problem -- perhaps less cream, more wine. Also, I used cooking wine instead of the real thing. I added a lot of pepper and that helped. In the recipe, it does state that the Food Network chefs haven't tried it, so you have to guess at the amounts. But still, I think it was rather tasteless and needed something more in the way of spices. Definitely less cream.
By tammydrozd_237318
Chicago, IL
on April 20, 2004
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I love this recipe - it is a favorite of mine. It was so easy to make and full of flavor. The only thing I would change is to decrease the cream by half.
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