Shrimp and Artichoke Fettucine

Our friends moved and gave us some frozen shrimp from their freezer. We tried this recipe with the shrimp and LOVED it - everyone gobbled it up! The recipe calls for fresh shrimp, but we used frozen that we thawed according to the bag directions.

From the Essential Mormon Celebrations cookbook by Julie Badger Jensen

8 oz. fettuccine

2 slices bacon, chopped

1/4 c. chopped onion

1 c. whipping cream

8 oz. artichoke hearts (found in glass bottles in the grocery aisles)

1/2 c. crushed tomatoes

1 tsp. dried basil leaves

1/2 tsp. salt

1/2 tsp. pepper

1/2 pound large fresh shrimp

1/2 c. freshly grated Parmesan cheese

Cook fettuccine according to package directions; drain well and set aside. In a large skillet, cook bacon until cooked through, but not crisp. Add onion and saute for about 2 minutes. Stir in whipping cream, artichoke hearts, tomatoes, dried basil, salt and pepper. Heat to a boil, reduce heat, and simmer until artichokes are tender and sauce is thick, about 10 to 15 minutes. Stir in shrimp to artichoke mixture. Heat until warmed through and serve over cooked pasta. Top with parmesan cheese. Makes 4 servings.