Pasta with artichokes and shrimp today, or rather with frozen shrimp tails, a kind of surf and turf first course I enjoyed all by myself because today my annoying teenager is away with his dad.
Anyway, and I swear 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 cream and a bit of chili pepper to enhance the delicate flavor of these ingredients.
I used Rummo penne rigate n°66 which held their cooking perfectly, but let’s go to the kitchen to prepare this beautiful and delicious seasonal dish!
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PASTA WITH ARTICHOKES AND SHRIMP
The kitchen of ASI
- Difficulty: Very easy
- Cost: Economical
- Rest time: 3 Minutes
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Winter
INGREDIENTS
- 3 artichokes
- 5.3 oz shrimp tails (frozen)
- 5 oz penne
- 1/2 cup cooking cream
- 1 small glass dry 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
- Casserole
- Frying Pan
- Bowl
- Knife
FOR THE PREPARATION OF THE PASTA WITH ARTICHOKES AND SHRIMP RECIPE
First, clean the artichokes by removing the toughest outer leaves and the stem. Then slice them thinly, removing the inner choke, and place the pieces in lemon-acidulated water to prevent the artichokes from darkening.
In a large pan, let the garlic clove brown with a couple of tablespoons of extra virgin olive oil, also adding the chili pepper.
Also place the slices of artichoke in the pan, dried with kitchen paper.
Pour in the dry white wine and let it completely evaporate.
Add about 2 ladles of water and continue cooking for about 15/20 minutes.
Finally, add the cream, adjust with salt and pepper, and turn off the heat.
Meanwhile, boil the shrimp in boiling water for just a few minutes, then peel them and remove the intestinal vein if still present on the shellfish.
Place the shrimp in the pan with the sauce and let the flavors blend for 3/4 minutes on very low heat.
Boil the selected pasta in salted boiling water and drain it al dente.
Add it to the pan and sauté it for the necessary time, adding a small ladle of pasta cooking water if needed.
Prepare the plates, add some fresh chopped parsley, and … Enjoy with the pasta with artichokes and shrimp!
Annalisa
Tips and Notes
I also suggest these first courses:
LASAGNA WITH ARTICHOKES AND SAUSAGE
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