Pasta with artichokes and shrimp today—or rather with frozen shrimp tails—a sort of surf-and-turf first course that I enjoyed all alone because today my moody teenager is away with his dad.
Anyway, and I’m willing to bet he wouldn’t have eaten it because he hates artichokes so … double portion for me!!!
Artichokes and shrimp are a very tasty combination and I added just a little cooking cream and a pinch of chili pepper to enhance the delicate flavor of both ingredients.
I used Rummo penne no. 66 which held up perfectly during cooking, but let’s go to the kitchen to prepare this beautiful, tasty, seasonal dish!
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PASTA WITH ARTICHOKES AND SHRIMP
The cuisine of ASI
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 3 Minutes
- Preparation time: 15 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
INGREDIENTS
- 3 artichokes
- 5 oz shrimp tails (frozen)
- 5 oz penne
- 1/3 cup cooking cream
- 1 shot still white wine
- 1 clove garlic
- to taste chili pepper
- to taste parsley (chopped)
- to taste extra virgin olive oil
- to taste salt and pepper
TOOLS
#adv
- Saucepan
- Frying pan
- Bowl
- Knife
FOR THE PREPARATION OF PASTA WITH ARTICHOKES AND SHRIMP
First of all, clean the artichokes by removing the tougher outer leaves and the stem. Then slice them, removing the inner fuzz, and place the pieces in lemon-acidulated water to prevent the artichokes from darkening.
In a large skillet, let the garlic clove brown with a couple of tablespoons of extra virgin olive oil, also adding the chili pepper.
Add to the pan the slices of artichoke patted dry with kitchen paper.
Pour in the white wine and let it evaporate completely.
Add about 2 ladles of water and continue cooking for approximately 15–20 minutes.
Finally add the cream, adjust salt and pepper and turn off the heat.
Meanwhile, boil the shrimp in hot water for just a couple of minutes, then shell them and remove the intestinal vein if still present.
Place the shrimp in the sauce pan and let the flavors meld for 3–4 minutes over very low heat.
Cook the chosen pasta in salted boiling water and drain it al dente.
Pour it into the pan and sauté briefly, adding a ladle of pasta cooking water if necessary.
Plate the dishes, add some freshly chopped parsley and … enjoy your pasta with artichokes and shrimp!
Annalisa
Tips and notes
I also suggest these first courses:
LASAGNE WITH ARTICHOKES AND SAUSAGE
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