Loretta Sebastiani

Loretta Sebastiani
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Shrimp-and-artichoke egg spaghetti
( Spaghetti alla chitarra con
mazzancolle e carciofi )

Our original home cooking

Egg spaghetti with shrimps and artichokes is a fine dish to do in winter and spring, the ideal season for artichokes. You need a special kind of egg pasta, in Italian called spaghetti alla chitarra. This type of spaghetti has a square section Prepare this pasta dish for your Sunday lunch if you like seafood. But it is also perfect for spring ceremony menus. With the addition of red lumpfish roe you can serve it in your Christmas Eve or New Year's Eve dinner, Italy-style.

difficulty: easy

time: preparation: 30 minutes
cooking: 30 minutes
total: 60 minutes

calories: 404 (kCal)

Ingredients / Serves 4

  • 300g (10 1/2 ounces) egg spaghetti (spaghetti alla chitarra)
  • 400g (14 ounces) artichokes
  • 400g (14 ounces) large shrimps
  • 250g (8 3/4 ounces) tomato pulp
  • 80g (2.8 ounces) fresh young onion
  • 1 tablespoon dried chives
  • 1 tablespoon dried parsley
  • Half a lemon
  • 2 tablespoons plus 1 teaspoon extra virgin olive oil
  • Salt
easy recipe
preparation: 30 minutes
cooking: 30 minutes
total: 60 minutes
How many calories in a serving?
Calories: 404 (kcal) 21 % - 1690 (kJ)
Protein: 18.4 (g) 37 % GDA
Total fat: 10.8 (g) 16 % GDA
Total carbohydrate: 58.5 (g) 22 % GDA
Sugars: 8.7 (g) 10 % GDA

Download free PDF version (193 download).

Shrimp-and-artichoke egg spaghetti recipe

Preparation and cooking

  • - Prepare artichokes.
  • - Clean artichokes, slice and put them in cold water, acidulated with lemon juice so they will not blacken.
  • - Chop onions finely.
  • - Brown onions in olive oil on low heat, stirring frequently.
  • - Add tomato pulp and aromatic herbs.
  • - Let all ingredients flavor, stirring now and then, some minutes.
    Then add artichokes with a little of their acidulated water.
    Put apart remaining acidulated water. You could use it.
  • - Season to taste with salt.
  • - Continue cooking on medium heat, stirring now and then, until your artichokes are tender.
    Typically it takes about 15 minutes but this is a variable time because much depends on the quality of the artichokes and thickness of their slices.
  • - Don't reduce pasta sauce too much, this kind of spaghetti absorbs more sauce compared with other Italian pasta shapes.
  • - While your sauce is cooking, shell shrimps.
    If your shrimps are precooked, you have to add them to the sauce together with spaghetti.
    If they're raw, let them flavor in your artichoke sauce before adding the pasta too, a minute.
  • - Put apart some shelled shrimps but with their head and tail tip on for garnishing your dishes.
    Look at the video in Italian for more details. Link below!
  • - You can use your shelled shrimps whole or cut into pieces.
    Carlo and I prefer the second choice. It is always unpleasant to serve too big food, especially when you have guests at table.
  • - Meanwhile cook your spaghetti alla chitarra al dente stage following package directions.

Just before serving

  • - Drain very well your spaghetti alla chitarra.
  • - Add drained spaghetti to your artichoke sauce together with shrimps, except those ones you've put apart for the decoration. You have to steam them, a minute.
  • - Cook on high heat, stirring with delicacy, a minute.
    The secret to make a good Italian pasta dish is completing its cooking in the pan with its sauce.
  • - Your shrimp-and-artichoke spaghetti recipe is ready!



  • - If you want to add red lumpfish roe too for a special occasion here are the directions.
    Dilute lumpfish roe in a tablespoon of pasta cooking water and set aside.
    Add red lumpfish roe to the pasta in the pan some seconds before to turn off the stove.
  • - If you prepare this spaghetti dish in spring, you can substitute dried parlsey and chives with fresh ones.
  • - You could prepare egg spaghetti at home. Read more below!

Menu planning

  • - Transfer shrimp-and-artichoke-spaghetti in individual dish, before serving, to avoid unpleasant incidents.
    Unless you have a waiter ;))
  • - Don't prepare shrimp pasta using unshelled shrimps. You could put your guests in serious difficulties. Etiquette suggests not to create difficulties of any kind to those we've invited. This rule is also true for restaurants
  • - If you prepare shrimp-and-artichoke-spaghetti for your family lunch, it serves 4.
    But if you prepare this pasta dish for a special occasion with a full menu it serves more people (even 8).
  • - Combine shrimp-and-artichoke-spaghetti with other fish recipes or alternate fish and meat courses.
    I remember you a typical Italian menu fo a special occasion is composed by: a starter, a first course (rice or pasta), a second course (fish or meat recipe accompanied by a side- dish) and a cake or a dessert.

Useful links for this recipe

  • - This is the link to our video to clean shrimps
  • - Carlo and I have a question for you. Do you want to eat Italian food without spending a lot? astonish your guest making basic egg pasta at home. Follow our directions to make pasta dough (doses for 3 eggs) and then use the cutter for spaghetti alla chitarra of your pasta maker. It simulates the Italian chitarra. But remember: your dough sheets must be about 1/8-inch thick to make square spaghetti!
  • - Read this page to compare prices and reviews of spaghetti alla chitarra: Nextag.com.
  • - Are you interested in nutrition properties of artichokes and combination with other food?

Healthy eating

  • - Daily menu. This spaghetti recipe is a main course. Complete your meal with raw vegetables if you're still hungry and then fresh fruit. I remember you pasta should be eaten preferably at lunch.
    Here are the doses per head: 75g (2.6 ounces) spaghetti, 100g (3 1/2 ounces) shrimps, 1 little artichoke, a little fresh young onion, 2 teaspoons olive oil and herbs according to your own taste.
  • - Menu for special occasion. Don't worry about calories, fat and sugar for a special event. It'srare, isn't it?
  • - If you want to drink a glass of wine, remember you have to add 80-85 calories per 100 ml.


What's the right wine for " Shrimp-and-artichoke egg spaghetti "?

It's difficult to pair the right wine for the presence of artichokes. We like Prosecco di Conegliano- Valdobbiadene Spumante DOCG (sparkling wine of Veneto - Italy) or Collio Pinot Grigio (wine of Friuli - Italy)