Pasta with artichokes and shrimps

Pasta with artichokes and shrimps are a first course that contains all the taste of the sea and the land prepared with a few simple ingredients. Scialatielli, as we know, are a pasta shape that goes well with fish and seafood-based condiments. I like to prepare them at home when I have a little more time available but also buy them ready-made. Today I wanted to experiment with a really delicious and I dare say spring condiment: artichokes with their strong taste, shrimps with a delicate flavor, cherry tomatoes that are almost inevitable in fish-based first courses and of course the touch of fresh parsley. A mix of flavors and aromas that go well together and that create a creamy condiment without adding cream that is really perfect for scialatielli!

Ingredients

320 g Pasta 

300 g Shrimps

4 Artichokes

200 g Cherry tomatoes

1 Onions

1 clove Garlic

4 tablespoons Extra virgin olive oil

1 sprig Parsley

Salt

Pepper

Preparation

Prepare the Pasta with artichokes and shrimps first of all by cleaning the artichokes: remove the toughest outer leaves, cut the tips keeping only the hearts of the artichokes; then cut them in half by removing the central beard and cut them into slices. Place them gradually in cold water with lemon so that they do not blacken. Also clean the shrimp by removing the head, the carapace and the black fillet. Clean the cherry tomatoes, divide them in half and then into wedges. Peel the garlic and onion, thinly slice the onion and chop the garlic. Heat the oil in a large pan and sauté the garlic and onion over low heat for a few minutes; then add the artichokes well drained from the acidulated water. Add the cherry tomatoes and cook for about ten minutes or until the artichokes are cooked without having lost their crunchiness. Wet if necessary with a ladle of broth or hot water if the cooking juices dry out too much. Finally, add the shrimps and cook over high heat for about 5 minutes, adjusting salt and pepper at the end of cooking and flavoring with chopped fresh parsley. In the meantime, cook the scialatielli in plenty of boiling salted water; Drain them al dente and pour them into the pan with the sauce, stirring in a little cooking water from the pasta itself. Serve the Scialatielli with artichokes and shrimps hot, sprinkling it with more chopped fresh parsley.