For this weekend I wanted to prepare a delicious taglierini with brown shrimp and artichokes. The recipe is made with beautiful sweet shrimp and young artichokes, which only have a tiny bit of choke inside.
Add just a little bit of parsley and garlic, a squeeze of lemon, and some butter, and you have a rich and delicious dish. Pair with a bottle of Roero Arneis from Piemonte and enjoy.
The recipe below serves four
4 violet artichokes
1 tablespoon olive oil
1 garlic clove, finely sliced
75g unsalted butter
1 dried chilli
100g peeled brown shrimps
2 teaspoons chopped flat-leaf parsley
250g fresh tagliatelle
Sea salt and freshly ground black pepper
Peel the artichoke stems, remove the outer leaves, and then slice off the top 2cm and scoop out the choke. Cut the artichokes in half and slice them very thinly.
Heat the olive oil in a pan, add the garlic and artichokes and fry gently for about 8 minutes, until softened. Put to one side.
Melt the butter in a large, heavy-based saucepan and add the chilli, brown shrimps and chopped parsley, plus a squeeze of lemon. Cook on a low heat for two minutes, then add the artichokes.
Cook the tagliatelle in a large pan of boiling salted water for about three minutes, until al dente.
Drain, reserving a few tablespoons of the cooking water, and add to the sauce. Toss together, adding a little of the reserved water to loosen the sauce if necessary.
Cook gently for a couple of minutes, adjust the seasoning and serve.
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