Taglierini carciofi e gamberetti

Artichoke-and-shrimp thin tagliatelle   Our original home cooking

Tagliolini (noodles or thin tagliatelle) tossed with artichoke and shrimp sauce
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Taglierini tossed with artichokes and shrimps

Ingredients / Serves 4

  • 300 g (10 1/2oz) taglierini or tagliolini (thin tagliatelle or noodles)
  • 200 g (7 oz) precooked frozen shrimps
  • 4 spined artichokes (about 600 g - 1.3 lb)
  • 1 400 g (14 oz) can peeled tomatoes
  • 30 g (1 oz) shallot, finely chopped
  • 2 tablespoons fresh chives
  • 2 tablespoons fresh parsley
  • 2 tablespoons extra virgin olive oil
  • Salt
  • Time:
    preparation: 30 minutes
    plus thawing time
    cooking: 30 minutes
  • Difficulty:
    easy recipe
  • How many calories in a serving?
    Calories: 366 (kcal) 19 % GDA (*)- 1533 (kJ)
    Protein: 18.2 (g) 25 % GDA
    Total fat: 6.4 (g) 10 % GDA
    Total carbohydrate: 62.8 (g) 24 % GDA
    Sugars: 6.0 (g) 7 % GDA

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Taglierini with artichokes and shrimps is a tasty main course you can make quickly with canned or frozen ingredients or, if you have more time, fresh ingredients.
We describe the recipe as we are used to do it. In the note you'll be able to find how to make this taglierini dish with canned artichokes and dried aromatic herbs.

Prepare the ingredients. Let the shrimps thaw.
Clean the artichokes. Snap off the stalk close to the base, pulling out any fibres which would extend into the bottom. Cut off the pointed top and, using kitchen scissors, trim the leaves to remove spines and any brown edges. Cut every artichokes in quarters and plunge them in lemon water. The artichokes are ready to be cooked. You can find step-by-step simple instructions with a lot of images to clean the artichokes.
Mash the peeled tomatoes with a fork.

Prepare the sauce. Saute the shallot in the olive oil. Meanwhile take every artichoke quarter and cut it into thin slices. Add the artichoke slices to the shallot, stir and let all the ingredients flavour for a couple of miinutes. At this point pour in the peeled tomatoes, mashed, and their preserving juice, and then add the aromatic herbs. Season to taste with salt and keep on cooking, stirring now and then, on medium heat for about ten minutes.

Cook and toss the taglierini. Meanwhile cook the taglierini "al dente" stage according to the instructions on the package or following our instructions. Drain the pasta and pour into the pan. Stir accurately and finish to cook the pasta in the sauce for a minute. Add the shrimps just before switching off the gas. Stir again.

Serve immediately.

Note

  • - Taglierini are also known in Italy with other names such as tagliolini, tajarin, bazot, tajulì ... according to the different regions. Read more ...
  • - We used dried taglierini without eggs. If you use taglierini or tagliolini with eggs the right amount is 250 g ( 1/2 oz).
  • - If you have no time to clean the artichokes and aromatic herbs follow these instructions. Use 1 400 g (14 oz) can of sliced artichokes, dried chives (1 tablespoon) and parsley (1 tablespoon). Reduce the cooking time on higher heat.
  • - If you have some pasta left you can prepare a tasty frittata (pasta omelette) the day after. You can have a light recipe cooking the frittata in he oven. Read how to prepare a light frittata in this page.

Healthy eating

  • - You can complete your meal wih a salad made with assorted vegetables (green salad, tomatoes, fennels ...) and seasonal fresh fruit.
  • - If you want to drink a glass of wine remember you have to add 80-85 kCal per 100 ml.
  • - If you want to know more about Italian pasta and its nutrition value read this page.
  • - We remember you our original home recipes can be made without salt; there is a combination of flavours that substitutes salt. Other no salt recipes ...

What's the right wine for " Artichoke-and-shrimp thin tagliatelle "?

You shouldn't serve a wine with such a dish for the presence of artichokes. Prefer an amber beer.