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. ---------------------------------------------------------------------------
Nutrition
Ingredients
