The Pasta with Artichokes and Prawns is a very tasty first course and perfect for any occasion. Its preparation is quite easy, and the sea and land flavors pair very well. Cleaning the artichokes as well as the prawns takes a little more time, but in the end, you will have a delicious dish. Follow the instructions and prepare it with me . . .
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 551.52 (Kcal)
- Carbohydrates 47.71 (g) of which sugars 2.92 (g)
- Proteins 34.31 (g)
- Fat 22.31 (g) of which saturated 3.00 (g)of which unsaturated 0.81 (g)
- Fibers 10.00 (g)
- Sodium 569.46 (mg)
Indicative values for a portion of 479 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6.35 oz pasta (tube-shaped)
- 4 artichokes (hearts)
- 1 lb prawns
- 1 shallot
- 2.7 tbsp extra virgin olive oil
- 0.42 cup white wine
- 0.42 cup fish stock (prepared with prawn shells)
- 1 lemon (juice)
- 3 sprigs parsley
Tools
- Kitchen Scale
- Cutting Board
- Immersion Blender
- Frying Pan
Steps
The first thing to do is clean the prawns. Remove the head, gently take off the shell, and with a toothpick remove the black vein. With all the waste, prepare a concentrated stock by adding 600 ml of water and boiling for 40 minutes.
Clean the artichokes by removing the spines, the tougher outer leaves, and the choke, keeping the heart. Slice the artichokes very thinly and soak them in cold water acidulated with lemon juice. Rinse and drain them. In a pan, sauté olive oil and finely sliced shallot, add the artichokes and let them flavor for 5 minutes. Wet with white wine and once evaporated, pour in 100 ml of filtered broth made with the scraps and let cook for 40 minutes. The remaining broth will be used to cook the pasta.
Bring the remaining broth to a boil in a pot with added water and a little salt. Cook the pasta, I used calamarata as the shape but other tube shapes that hold the sauce well are also suitable. While the pasta is cooking, use an immersion blender to puree part of the artichokes, then add the prawns. Mix together and add the pasta along with one or two ladles of cooking water. Mix and serve with chopped parsley.
