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Tacconelli with Artichoke Hearts and Shrimp

17/11/2023

Tacconelli, also known as Taccozzelle or Taccuozzi depending on the area, are a type of pasta similar to fettuccine but wider and often made with a dough that can include egg. The recipe I suggest is a creation that blends the sweetness of artichokes with the delicacy of shrimp, for a dish rich in flavors and textures. Here’s how to prepare it:

Ingredients

  • 250 g of fresh or dried Tacconelli
  • 200 g of cleaned shrimp
  • 4 fresh or frozen artichoke hearts
  • 2 cloves of garlic
  • Fresh parsley to taste
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Dry white wine to taste
  • Fish or vegetable broth to taste (optional)
  • Flakes of Parmesan or Pecorino cheese (optional, according to taste)

Preparation

  1. Start by cleaning the artichokes: remove the harder outer leaves and cut off the spiny tip, then slice thinly. If you are using frozen artichoke hearts, thaw and drain well.

  2. In a large pan, heat some olive oil and add the garlic cloves to flavor the oil; be careful not to burn them.

  3. Add the artichoke hearts to the pan and brown them over medium heat, then add a pinch of salt. If necessary, deglaze with a bit of white wine and let it evaporate.

  4. Once the artichokes are golden brown, add the shrimp and cook for about 1-2 minutes per side depending on their size. Season with salt and pepper.

  5. Meanwhile, bring a pot of salted water to a boil and cook the Tacconelli according to the manufacturer’s instructions or until al dente.

  6. Drain the Tacconelli, reserving some of the cooking water, and transfer them to the pan with artichokes and shrimp. Gently stir to flavor the pasta.

  7. If the mixture is too dry, add some fish broth or the cooking water to make a creamy sauce.

  8. Add freshly chopped parsley and, if desired, flakes of Parmesan or Pecorino cheese.

  9. Serve hot and enjoy this delicious combination of sea and land flavors.

Curiosity

Although the addition of cheese to fish dishes is not common throughout Italy, some regions appreciate this combination. Parmesan or Pecorino can be added in moderation for an extra touch of flavor, but it is absolutely optional and depends on your personal taste.

Remember that this is a rather free variation of a dish that could have many other regional interpretations in Italy, so feel free to adapt the recipe to your preferences!

Tacconelli with Artichoke Hearts and Shrimp