The pasta with artichokes and shrimp is a fresh and flavorful first course. What distinguishes this dish is the freshness and quality of the ingredients used: I sautéed the artichokes with onion and extra virgin olive oil, then added fresh, cleaned and peeled shrimp. I finished the dish with an emulsion of parsley, grated pecorino and lemon juice. In this recipe I cooked homemade fettuccine, but you can use the pasta you prefer. Be sure to choose a pasta shape that will mix well with the sauce! With simple ingredients you’ll serve a first course with an explosive flavor!
See the collection: First courses with shrimp
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 2 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 6.3 oz Pasta
- 2 Large artichokes
- 5.3 oz Shrimp
- 1 glass White wine
- to taste Onion
- to taste Extra virgin olive oil
- to taste Salt
- 1 bunch Parsley
- Lemon juice
- 1 tbsp Grated pecorino
Preparation
To prepare the pasta with artichokes and shrimp, rinse the shrimp under running water, remove the head, legs and shell, then remove the digestive tract: make a shallow cut along the back of the shrimp with a knife and gently pull out the vein, taking care not to tear the shrimp.
Wash and clean the artichokes: remove the stem, trim the tips (about 3/4 in) and discard the outer, tougher leaves. Slice them to the desired thickness.
In a pan over low heat, sweat the chopped onion with extra virgin olive oil (if you like, add some chopped chili pepper). Then add the artichokes and cook for 10 minutes; if needed, add a tablespoon of hot water.
Next add the shrimp, deglaze with the white wine and let it evaporate. Then season with salt and cook until the shrimp turn pink. If necessary, add a tablespoon of hot water during cooking.
Wash and dry the parsley, roughly chop it and place it in the food processor bowl. Add the grated pecorino and a tablespoon of lemon juice. Blend, then finally add a tablespoon of the pasta cooking water to obtain a creamy mixture.
Cook the pasta in abundant salted boiling water; once cooked (preferably al dente) drain it, add it to the pan with the sauce and combine with the parsley-and-cheese mixture.
Toss for a few minutes to marry the pasta with the sauce. Serve and enjoy!
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