Recipe courtesy of Julie White

Shrimp Abaco

  • Level: Easy
  • Yield: 4 servings
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
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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

  1. 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.

Let's Get Cooking!

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Barbara J Limandri

This was a delicious recipe but I would/did do some steps differently. After sautéing the shrimp I removed them from the pan and added some butter and sautéed the mushrooms. Then add the other ingredients (but 1/2 the amount of cream) as stated but not add the shrimp until the very end to prevent overcooking them. I then added Mafaldine pasta and tossed to finish the cooking. I didn’t have artichokes and didn’t miss them. Fantastic sauce. I will repeat the recipe.

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