Print Recipe

Cactus Jack's Amarillo Shrimp
and Artichoke Pasta



  • Flour to coat shrimp
  • 7 shrimp
  • 5 artichoke heart halves, cooked
  • 2 ounces fresh diced tomatoes
  • 10 ounces fettuccini
  • 2 ounces sherry wine
  • 1 ounce heavy cream
  • 1 ounce clarified butter
  • 1 ounce herb butter


  1. Heat pan on high heat. Flour shrimp, and cook to golden brown and flip.
  2. Add artichokes, sherry, garlic and herb butter, and fresh diced tomatoes. Sauté for 1 minute to cook, then add heavy cream.
  3. Plate fettuccini and top with parmesan cheese and parsley.

Source: - News 9 at Noon - Cactus Jack's

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