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Ingredients

• 8 ounces  dried fettuccine or spaghetti
• 8   baby artichokes or one 9-ounce package frozen artichoke hearts, thawed and halved lengthwise
• 4 cloves  garlic, minced
• 3 tablespoons  olive oil
• 1 pound  shrimp in shells, peeled and deveined (reserve shells for broth)
• 1/2 cup  dry white wine
• 2   plum tomatoes, finely chopped
• 1 cup  Shrimp Broth (see recipe below)
• 1 tablespoon  butter
• 1 teaspoon  finely shredded lemon peel
• 1/2 teaspoon  salt
• 1/2 teaspoon  ground nutmeg
• 1 tablespoon  snipped fresh Italian parsley
• 4 slices  Italian country loaf bread or other hearty bread, toasted
•   Lemon halves, and or wedges

Description

When Fresh Baby Artichokes Are Not Available, Use Frozen Artichoke Hearts For This Vegetable, Pasta, And Shrimp Main Dish Recipe.

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