Fettuccine with Artichokes and Prawn Tails

Here’s a recipe for delicious fettuccine with artichokes and prawn tails with an Italian twist:

Ingredients

• 320g of fettuccine
• 300g of prawn tails, peeled and cleaned
• 4 fresh artichokes
• 1 clove of garlic
• The juice of 1 lemon
• White wine, as needed
• Chopped parsley
• Extra virgin olive oil
• Salt and pepper to taste
• Parmesan shavings (optional)

Preparation

1. Begin by cleaning the artichokes: remove the tougher outer leaves, cut off the spiny tips and remove the inner choke if necessary. Cut the artichokes into thin wedges and place them in acidulated water with the juice of a lemon to prevent discoloration.
2. Heat extra virgin olive oil in a large pan and add a clove of garlic. Sauté briefly and then add the well-drained artichokes.
3. Sauté the artichokes for a few minutes, then deglaze with some white wine and let it evaporate. Season with salt and pepper and cook until the artichokes are tender, adding a little water if necessary.
4. Meanwhile, in another pan, sauté the prawn tails with a little olive oil, salt, and pepper for a few minutes until they turn pink and crispy.
5. Bring a pot of water to a boil, salt it and cook the fettuccine al dente following the package instructions.
6. Drain the pasta, keeping some of the cooking water, and transfer it to the pan with the artichokes.
7. Add the prawn tails, blend everything together adding a little cooking water to make the sauce creamy.
8. Sprinkle with chopped parsley and, if desired, decorate with Parmesan shavings before serving.

Curiosity

Fettuccine is a type of long pasta typical of Roman and Tuscan cuisine. Although they can be easily found dried in stores, they are traditionally homemade in these regions. Their format is ideal for rich sauces and hearty condiments like this one that includes artichokes and prawns.