Bringing an elegant, tasty and gluten-free dish to the table doesn’t mean compromising on flavor. Gluten-Free Tagliatelle with Artichokes and Shrimp combine the delicate taste of fresh shrimp with the slightly bitter note of artichokes, all enveloped by a creamy, aromatic sauce.
This gluten-free version uses natural flours for a light, soft fresh pasta, perfect also for those with celiac disease or who simply want a more digestible alternative to traditional pasta. Here you can find the complete video recipe for gluten-free egg pasta.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour
- Cooking time: 25 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 1 cup gluten-free rice flour (about 150 g)
- 1/4 cup sorghum flour (gluten-free — about 30 g)
- 2/3 cup potato starch (gluten-free — about 80 g)
- 4 eggs (about 7 oz (200 g))
- 2 tsp xanthan gum
- 2 tbsp extra virgin olive oil
- 4 artichokes
- 15 shrimp
- 1 clove garlic
- 5 tbsp extra virgin olive oil
- 3.4 fl oz white wine (about 100 ml (≈ 3.4 fl oz))
- salt
- pepper
- parsley
- 1 lemon
Tools
- 1 Work surface
- 1 Pasta machine
- 1 Skillet
- 1 Pot
- 1 Knife
Steps
Whisk together rice flour, sorghum flour, potato starch and xanthan gum in a bowl.
Add the eggs and begin mixing with a fork. Add the oil as well.
Knead until you obtain a smooth, compact but slightly elastic dough.
If necessary, add a very small amount of rice flour.
Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
Roll out the pasta with a rolling pin or a pasta machine, dusting with rice flour as needed.
Cut the tagliatelle.Clean the artichokes by removing the tough leaves and the inner “choke”, slice them thinly and immerse in acidulated water with lemon juice.
In a skillet heat the oil and garlic, add the artichokes and cook over medium heat for about 20 minutes.Add the cleaned, deveined shrimp and deglaze with white wine.
Season with salt and pepper, and cook 3–4 minutes until the shrimp turn pink.Bring plenty of salted water to a boil and cook the gluten-free tagliatelle al dente (usually 2–3 minutes if fresh).
Drain and add to the skillet with artichokes and shrimp, adding the cream and a drizzle of oil to finish.
Finish with chopped parsley and lemon zest.
Tips for the Gluten-Free Version
Knead the dough well and let it rest: it improves elasticity and texture.
Fresh shrimp and thinly sliced artichokes make the dish more harmonious and quicker to prepare.
For a lactose-free version you can use lactose-free or plant-based cream in the same quantity.
FAQ (Questions and Answers)
How long does fresh gluten-free pasta last?
It keeps for 24 hours in the refrigerator wrapped in plastic, or 1 month in the freezer.
Can I omit the shrimp?
Yes, you can replace them with mushrooms or vegetables of your choice for a vegetarian version.
Gluten-Free Tagliatelle with Artichokes and Shrimp prove that an elegant, creamy and flavorful dish can be made with natural flours without sacrificing taste. Perfect for those following a gluten-free diet or seeking a lighter alternative to traditional pasta, these tagliatelle will win everyone over thanks to their balance of flavors and aromas.
Try them for a special dinner or a refined lunch: the combination of artichokes and shrimp is irresistible, and homemade fresh pasta makes the dish even more unique!
