Question first, why this recipe is often called shrimp and artichoke pasta instead of artichoke and shrimp pasta? In the beginning I was like maybe I should go with alphabetical order, so putting artichoke before shrimp. However, after a quick search online, most of the recipes are titled shrimp and artichoke, with shrimp in the front.
Why is that? Or it's like way too normal and too common so no one ever thought about it? Not like it's super important but it'll be nice to know the reason behind. I'm a little curious cat here.
Shrimp and artichoke pasta using canned artichoke hearts -
Ingredients (about 3 to 4 portions)?
- 290 grams (60 grams solids) canned artichoke hearts
- 360 grams linguine pasta
- 16 to 20 shrimps
- 30 small or 20 medium cherry tomatoes
- 4 garlic cloves
- 1 small bundle flat leaf parsley
- 1 lemon
- 1/2 cup dry white wine
- Some extra virgin olive oil
- Some salt
How?
Have a big pot of water ready and bring to a boil. Season with few good pinches of salt and add in the linguine pasta. Cook till almost al dente. Before draining, save about a cup of pasta cooking water on the side, then proceed to drain out the water.
Try to calculate the pasta cooking time so when the sauce is ready, the pasta should be just about finished cooking too, then you can simply drain and dump into the sauce right away.
Peel and slice the garlic cloves. If the cherry tomatoes are on the bigger side, cut into half. Peel and devein the shrimps. Zest the lemon before slicing it in half. Chop the flat leaf parsley, do not use the stems if appear too tough. Remove the artichoke heart from the jar and give it a few chops.
Bring out a big pan and drizzle 2 tablespoons of extra virgin olive oil. Use medium heat and add in garlic slices along with 1/2 teaspoon of salt. Sear till slightly golden then add in halved cherry tomatoes. Swirl the pan once a while and cook till the tomatoes seemed about to burst or slightly charred on some sides.
Add in shrimps and cook for about 30 seconds. Add in artichoke and continue to cook for a short moment.
Pour in 1/2 cup of dry white wine, also add all the lemon zest we prepared in the beginning, squeeze in juice from half of the lemon. Also add 1 teaspoon of salt and most of the chopped parsley. Swirl and toss to make sure every ingredients are evenly mixed together. Taste and adjust with salt if needed.
Check and see if the sauce is enough. If not, pour in some pasta water that we saved earlier. I added about 1/4 cup here. Then I transfer drained pasta over. Swirl the pan and try to blend in some air to the sauce.
Cook till the sauce looks slightly thickened, and the oily part appears binding with the sauce. Give it a last couple rounds of extra virgin olive oil drizzles. Toss a few more times. Plate and garnish with the remaining chopped parsley.
You know what? Canned artichoke heart ain't bad at all, it's actually quite delicious. Especially with all the hard prepping work being dealt with, the only job we have is to utilize the tender hearts into our cooking.
And using canned artichoke heart for pasta was such a great option. A slightly tangy touch worked really well with lighter-tasting shrimps. Not just shrimps, flat leaf parsley also balanced well with canned artichoke hearts.
Extended reading:
- Thick cut bacon and lentil ragu
- Pasta all'ortolana (healthy pasta with lots of vegetables)
- Tuna and olive linguine for two
- Oyster and shiso peperoncino
- Paccheri with tuna in red bell pepper sauce
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