Brown shrimp and artichoke tagliatelle
Tender tagliatelle tossed with delicate brown shrimp, savoury artichoke, garlic, and a light white wine and butter sauce. A pinch of red pepper flakes adds a gentle warmth, brightened by fresh parsley and a squeeze of lemon. It makes a quick yet sophisticated seafood pasta for any evening.
Ingredients
- Olive Oil30 ml
- garlic clove1 კბილი
- Thyme1 sprig
- White wine50 ml
- Lemon juice15 ml
Instructions
5 steps- 1
Trim the artichoke, remove the outer leaves and peel the stem. Thinly slice the artichoke and the stem lengthways. Place in a bowl of cold water with the parsley stalks.
- 2
Heat the oil in a frying pan over a high heat. Drain the artichoke and stem and add to the pan with the garlic, thyme, white wine and a dash water. Cover and cook for 5 minutes. Set aside, discarding the thyme sprig.
- 3
Bring a saucepan of salted water to the boil. Cook the tagliatelle according to the packet instructions, or until al dente. Drain the pasta, reserving the water in a bowl for later.
- 4
Place a frying pan over a medium heat. Add the butter, cooked artichoke and stem, shrimps, chilli flakes and parsley leaves. Fry until the shrimps are cooked through. Tip in the tagliatelle, a ladleful of the reserved pasta water and the lemon juice. Season and toss well.
- 5
Serve in two warmed bowls.
Nutrition
1 serving ≈ 300 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes