The Pasta with Artichokes and Shrimp is a very tasty main course and is perfect for any occasion. The preparation is quite easy, and the flavors of the sea and land pair very well. Cleaning the artichokes as well as the shrimp takes a little more time, but in the end, you’ll have a very delicious dish. Follow the explanations and prepare it with me . . .
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, 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 oz pasta (hollow shape)
- 4 artichokes (heart)
- 1 lbs shrimp
- 1 shallot
- 2.7 tbsp extra virgin olive oil
- 0.4 cup white wine
- 0.4 cup fish stock (prepared with shrimp scraps)
- 1 lemon (juice)
- 3 sprigs parsley
Tools
- Kitchen Scale
- Cutting Board
- Immersion Blender
- Frying Pan
Steps
The first thing to do is clean the shrimp. Remove the head, gently take off the shell, and use a toothpick to remove the black line. With all the scraps, prepare a concentrated broth by adding 600 ml of water and letting it boil for 40 minutes.
Clean the artichokes by removing the thorns, the tougher outer leaves, the choke, and keeping the heart. Slice the artichokes very thinly and keep them immersed in cold water acidulated with lemon juice. Rinse and drain them. In a pan, sauté oil and finely sliced shallot, add the artichokes, and let them season for 5 minutes. Pour in the white wine and once evaporated, add 100 ml of strained broth made with the scraps and let it cook for 40 minutes. The remaining broth will be used to cook the pasta.
Bring the remaining broth with added water and a little salt to a boil in a pot. Cook the pasta; I used the calamarata shape, but other shapes with a hole that holds the sauce well are also good. While the pasta is cooking, use an immersion blender to puree part of the artichokes, then add the shrimp. Mix and add the pasta, adding one or two ladles of the cooking water. Blend and serve with chopped parsley.
