Tagliatelle With Spring Artichokes And Mint Recipes
SHRIMP AND ARTICHOKE TAGLIATELLE WITH BLACK PEPPER AND PECORINO
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the shrimp and artichokes: Preheat the oven to 450 degrees F.
- On a baking sheet, toss the shrimp with 2 tablespoons of the olive oil, the lemon juice and butter and sprinkle generously with salt and pepper. Roast until just cooked through, about 5 minutes.
- In a medium saucepan, heat the remaining 1/4 cup olive oil over medium heat. Add the artichokes and cook until seared and just browned, about 2 minutes. Add the garlic and cook until aromatic. Add the wine and cook until reduced slightly, 1 minute. Add the chicken stock and bring to a slow simmer. Cook until the artichokes are tender and the liquid is reduced by half. Season the mixture with salt and pepper.
- For the pasta: Meanwhile, bring a medium stockpot of salted water to a rolling boil. Boil the pasta until cooked, about 2 minutes (or according to package instructions). Remove the pasta from the water and toss directly into the artichoke pan along with 1/2 cup of the pasta cooking water. Cook and reduce the liquid, tossing the pasta, until the pasta is coated with the sauce. Remove from the heat and add the cheese and black pepper. Add the roasted shrimp and its juices, lemon zest, butter, lemon juice, parsley and salt to taste. Toss the pasta until the butter has emulsified. Plate and serve.
TAGLIATELLE WITH SPRING ARTICHOKES AND MINT
Make and share this Tagliatelle With Spring Artichokes and Mint recipe from Food.com.
Provided by DangerousWithKnives
Categories Australian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut each raw prepared artichoke from top to bottom into 4 or 5 slices.
- Heat oil in a pan and add onion, garlic and the artichoke slices.
- Fry on moderate heat for a minute.
- Add wine and simmer until most of the wine has evaporated.
- Turn off the heat and season with salt and pepper.
- Meanwhile, cook tagliatelle in plenty of salted boiling water. Drain and add to the pan along with mint and a good drizzle of olive oil.
- Toss well and serve with grated parmesan.
Nutrition Facts : Calories 853.4, Fat 16.5, SaturatedFat 3.1, Cholesterol 105, Sodium 482.5, Carbohydrate 148, Fiber 30.7, Sugar 4, Protein 34.6
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