- Total Time: 30 minutes
- Yield: 4-6 1x
- 1 pound tagliolini (or linguine)
- 1 15-ounce can artichoke hearts (packed in water)
- ½ cup extra virgin olive oil
- ½ cup dry white wine
- 12 ounces shrimp (cleaned and peeled)
- 1 onion, finely chopped
- ¼ cup flat leaf parsley, finely chopped
- Salt, to taste
- Freshly ground black pepper, to taste
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- Bring a large pot of salted water to boil.
- In a large skillet over heat, sauté the onion in olive oil until translucent. Add the artichokes and sauté together for five or so minutes, and then add the shrimp.
- After a couple of minutes, add the wine and allow it to evaporate. Season with salt, black pepper and finish cooking for another minute.
- Meanwhile, cook the pasta until al dente, retaining some of the cooking water. Drain the pasta and add it to the skillet with the artichoke and shrimp, adding some cooking water if it seems dry.
- Toss in the parsley and mix well.
- Serve it immediately.
Never sneer at tradition. It might sneer back. There once was a time when I would have sneered at the importance of the connection between pasta shape and pasta sauce. More pasta rules, blah, blah, blah... But there are rules for a reason... And so today, I sneer at myself.
What's in a shape? A lot when it comes to pasta. There are 500+ shapes of pasta, with many regional variations. While the basic ingredients are always the same (with the occasional addition of egg, spinach, ink, etc), the shapes make all the difference in your mouth. And when the shape isn't paired with the right sauce, the dish just doesn't work.
This week I experimented with big shells, even thought I knew the conventional wisdom, which is to pair this sauce with a long pasta.
A swing and a miss. Guilty as charged. So sneer away at me, but don’t sneer at tradition. And please use a long pasta when preparing this dish.