Appetizers / Soups / Salads

Shrimp, Tomato and Artichoke Soup is for Dinner.

Shrimp, Tomato and Artichoke Soup takes 30 minutes to prepare.

Shrimp, Tomato and Artichoke Soup takes 60 minutes to cook.

Shrimp, Tomato and Artichoke Soup makes 12 servings.

The ingredients for Shrimp, Tomato and Artichoke Soup are:

Olive Oil, 2 tbsp
Onions, raw, 1/3 cup, chopped
Carrots, raw, 1/3 cup, chopped
Celery, raw, 1/3 cup, diced
Garlic, minced 4 tsp
Flour, white, 6Tbsp
Great Value Diced Tomatos (canned), 2 large cans, 1 small
White Cooking Wine, 1 cup
Chicken Broth, 4 cup
Basil, dried leaves, 2-1/4 tbsp
Crushed Red Pepper, 1/4 tsp
Artichoke Hearts (in water), 1 can
Shrimp, uncooked and peeled 2-1/4lb
American Beauty Fettuccine noodles, 1-1/4 lb
Parmesan Cheese, shredded, 1-6oz bag
6 Tbs fresh basil for garnish (optional)

Here is how you make Shrimp, Tomato and Artichoke Soup:

1. Heat oil in a large, heavy dutch oven over med-high heat. Add onion, carrot, celery and saute for 2min. Add garlic and saute for 1 minute more. Sprinkle flour over vegetables and cook, stirring for 2 minutes. Stir in tomatoes, broth, wine, basil and red pepper flakes. Bring to a boil. Reduce heat to medium and cook until thickened to a thin-sauce consistency, stirring frequently. (about 45 min to an hour) Add artichokes and cook until tender, stirring occasionally about 8 min. (Can be prepared 1 day ahead of time- cool, cover and refrigerate. Or freeze and allow to thaw before step 2.)2. Cook fettuccine in pot of boiling salted water until tender but firm to the bite.3. Meanwhile, bring stew to a simmer (if prepared ahead of time) Add shrimp and simmer until cooked through, stirring occasionally, about 5 min. Season with salt and pepper if you like.4. Drain pasta and divide among 6 plates or bowls. Spoon stew over pasta. Sprinkle with basil leaves and Parmesan cheese. Serve and enjoy!Makes about 12-1.5cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user TIFSPIF.

The nutritional information for Shrimp, Tomato and Artichoke Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 419.8

• Total Fat: 8.1 g
• Cholesterol: 175.4 mg
• Sodium: 1,313.1 mg
• Total Carbs: 49.9 g
• Dietary Fiber: 4.3 g
• Protein: 31.8 g