Pasta with cream of artichoke and shrimp: quick and easy recipe

Preparing the pasta with cream of artichoke and shrimp

This recipe is a great way of using our artichoke spread as a condiment for pasta. Start heating the water to cook the Carli Gragnano Spaghetti P.G.I.. As soon as it starts to boils, salt the water and cook the spaghetti for 10 minutes.

Clean the shrimp tails by removing the carapace. Carefully make an incision on the backs with a knife and remove the dark filament, then rinse under fresh running water. Leave four shrimp whole (to decorate) and chop the rest into small pieces. Now the shrimp are ready to be cooked and accompany the pasta with cream of artichoke.

Heat a drizzle of Extra Virgin Olive Oil Delicato in a pan along with the cleaned, washed and crushed garlic clove. When the oil is hot, add the shrimp tails and sauté over a high heat for a couple of minutes, lightly seasoning with salt and pepper. When the tails have changed color, pour over the white wine and allow the alcohol to evaporate. Turn the heat right down and add the artichoke spread.

When the pasta is cooked, add it to the pan containing the sauce along with a drop of cooking water and combine the ingredients for a minute.

Serve the pasta with the Cream of Artichoke and shrimp and a generous handful of chopped fresh parsley.