Red House Restaurant Fettucine with Tomato Creme Shrimp and Artichoke

3/4 cup grated Parmesan cheese
1/2 cup (1 stick) butter -- softened
1/2 cup heavy cream
1/4 cup small diced tomatoes but not minced
20-25 medium cooked peeled and deveined shrimp (tail on is OK)
1 and 1/2 cups coarsely chopped well-drained artichoke hearts
8 ounces fettuccine -- cooked & drained

In a large saucepan, stir together the parmesan, butter, and cream. Heat,
stirring until smooth, add tomatoes, stirring, then shrimp and artichokes.
This should have only the palest pink tinge to the sauce. Add hot, cooked
fettuccini, and toss until well covered. Serve immediately. Do not add
more Parmesan to it as it is not the custom to use cheese with seafood
dishes.

This recipe is from The Red House Restaurant across the street from the
Best Western Hotel, Milano (Malpensa), Italy, for Fettuccini with shrimp,
artichoke hearts and tomato cream Alfredo Sauce. Serves/makes 6


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