Shrimp and Artichoke Pasta
by Editorial Staff
Preparing sauce for shrimp and artichoke pasta.
Cook: 45 mins
Sevings: 4
Ingredients
- Short curly pasta – 320 g
- Large shrimps (peeled) – 12 pcs.
- Small artichokes – 4 pcs.
- Lemon juice – 2 tbsp
- Extra virgin olive oil – 0.5 cups
- Shallots (chopped) – 2 pcs.
- Garlic (chopped) – 2 cloves
- Fresh parsley (chopped) – 2 tbsp
- Fresh mint (chopped) – 2 tbsp
- Butter – 30 g
- Salt to taste
- Ground black pepper – to taste
Directions
- Pour water into a large bowl, add lemon juice. Take one artichoke at a time, cut off the stem, remove the top leaves. Cut the artichoke in half, then in half again, remove the middle (photo 2), and cut the remaining leaves into small pieces and immediately place in a bowl of acidified water (photo 3). Do the same for all artichokes.
- Heat 1/3 cup olive oil in a large skillet. Drain the artichokes on a paper towel, put them in a pan with shallots, garlic, parsley and mint, cook over low heat, stirring for 10-12 minutes, until soft.
- Meanwhile, boil the pasta in salted water until tender, according to the instructions on the package.
- Heat the butter in a large skillet, add the shrimps, cook, stirring occasionally, for 2-3 minutes, until pink. Then season with salt and pepper.
- Drain the pasta and transfer to a bowl, add olive oil, mix. Put the artichoke sauce and shrimps in a bowl of pasta, mix well the pasta with shrimps and artichokes. Serve the finished shrimp and artichoke pasta.
Enjoy your meal!
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