Fettuccine and Shrimp

• 1 (14 ounce) can artichoke hearts, drained (not marinated type)
• 2 teaspoons olive oil
• 1 ounce sun-dried tomato, slivered (dry-packed)
• 2 tablespoons finely chopped shallots or 2 tablespoons green onions (white part)
• 1 clove garlic, finely chopped
• 1 lb shrimp, shelled and deveined
• 14 cup dry white wine
• 1 cup milk
• 12 cup half-and-half
• 13 cup grated parmesan cheese
• 14 teaspoon pepper
• 2 tablespoons chopped fresh basil
• 12 ounces fettuccine

1. Heat oil in a large skillet over medium heat.
2. Add sundried tomatoes, shallot and garlic; cook 2 minutes.
3. Add shrimp and wine; cook 2-4 minutes just until shrimp turns opaque but not fully cooked.
4. Remove from skillet and set aside.
5. Add milk, half-and-half, parmesan and pepper to skillet.
6. Lower heat; simmer, stirring occasionally, for 2-3 minutes or until sauce is smooth and slightly thickened.
7. Add artichoke hearts, basil and shrimp.
8. Cook, stirring until heated through and shrimp are done, about 2 minutes.
9. Meanwhile cook fettuccine, drain; arrange on serving platter and spoon shrimp& sauce over, toss.

hearts, olive oil, tomato, shallots, clove garlic, shrimp, white wine, milk, parmesan cheese, pepper, fresh basil, fettuccine

Taken from www.food.com/recipe/fettuccine-and-shrimp-48583 (may not work)