Cook the pasta to al dente and shock in cold water. In a large hot saute pan add clarified butter and saute shrimp. Add the garlic and continue to saute for an additional two minutes. Add the mushrooms, artichoke hearts and roasted peppers. Deglaze pan with sherry. Allow to reduce for three minutes. Add the heavy cream and continue the reduction process until the liquid reduces hy half. Finish the sauce with two ounces of butter. Add salt and pepper to taste. Add the pasta to the sauce, mixing all the ingredients together.

Serves 6.

Suggested Wine: Raffino Lyabo, or any delicate Pinot Grigio.