Cooked and Eaten, the recipe for spaghetti with artichokes and shrimp
A first great dish with the recipes Cooked and Eaten by Tessa Gelisio, is the recipe of spaghetti with artichokes and shrimp. The recipe for pasta with artichokes is perfect in this period and prepares you in a short time. tessa has also added the shrimp to give a touch more cool to make these spaghetti. A bit of chopped parsley and a little bit of olive oil. We use the spaghetti to a perfect result, we blur with the white wine and the artichokes, we complete it all with a drizzle of olive oil and there is no need of other advice. Don't miss this and the other recipes for Cooked and always Eaten in wave on Italy 1 but from the house of Gelisio.
Ingredients: 2 artichokes in thin slices, 4 shrimp, 160 g of spaghetti ends, parsley, olive oil, white wine, lemon juice, salt and 1 clove of garlic
Preparation: clean well the artichokes and cut them into thin slices, place in a bowl with water and lemon does not make them black - we also Use the stems, which we cut into cubes. Clean the shrimps, remove the heads and antennas, we need 4/6 shrimp. Put the prawns in a pan with plenty of olive oil and the clove of garlic, do a little’ brown, and remove the shrimp. Pour it into the pan with the artichokes, drained, let's go and we blur with the white wine over high heat. We get in and we cover, finish cooking over medium heat.
Cook the spaghetti in boiling salted water. Add the shrimp to the artichokes, cook quickly. Down the pasta al dente and pour it into the pan with the sauce, complete with chopped parsley, water, pasta and olive oil. We serve by completing if you want a drizzle of olive oil raw.
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