Theo Randall’s take on this dish brings coastal Italian charm to your plate. Brown shrimp adds a delicate seafood flavor, complemented by sweet artichokes and a buttery, herby sauce. A fast yet refined pasta perfect for dinner guests or a cozy night in.
4 violet artichokes
1 tbsp olive oil
1 garlic clove, finely sliced
75g unsalted butter
1 dried chilli
100g peeled brown shrimps
2 tsp chopped flat-leaf parsley
½ lemon
250g fresh taglierini (or dried egg taglierini)
Sea salt and black pepper
Directions:
1 Trim and slice artichokes very thinly after cleaning and removing chokes.
2 Cook artichokes and garlic in olive oil until softened, then set aside.
3 Melt butter, then add chilli, shrimp, parsley, and lemon juice. Cook gently.
4 Add artichokes to shrimp butter mixture.
5 Boil taglierini until al dente. Drain, saving some pasta water.
6 Stir pasta into sauce, loosening with water if needed. Adjust seasoning.
Prep Time: 20 min
Kcal: ~550 per serving