Gemelli with Shrimp, Artichokes, and Fresh Italian Parsley2017-07-24
Artichokes and shrimp give this quick recipe a decidedly Mediterranean profile. Add other regional ingredients like black olives, oregano, or fresh tomatoes to vary the recipe.
Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
In a large pan, heat the oil and saute the garlic for 1 minute. Add the artichokes and cover. Steam for 5 minutes. Uncover, season with salt, and increase heat to high. Cook until caramelized and the liquid is gone. Remove and cool.
For each serving, to order: Reheat some artichoke pieces with oil, then add 1 1/2 oz. shrimp and cook just until pink. Reheat 1 cup pasta in simmering water. Drain and add it to the shrimp; season with salt and pepper and toss. Plate and garnish with parsley.
- 3 lb. Barilla Gemelli
- 1/4 cup olive oil
- 3 cloves garlic, chopped
- 2 1/4 lb. artichokes, cleaned and quartered
- 2 1/4 lb. medium shrimp, cleaned and deveined
- Salt and pepper
- 3 Tbsp. chopped parsley
Chef Recommended Cuts
- Cellentani / Cavatappi
Barilla Red Lentil Rotini Pasta Salad with Sherry Vinegar and Smoked Paprika Vinaigrette
Veggie Penne Salad with Shrimp, Saffron and Paprika
ProteinPLUS® Penne with Spicy Lamb Ragout
Barilla Whole Grain Penne with Calabrian Chile Butter, Garlic, Cashew & Currant Crumble
Barilla Orecchiette with Schug Infused San Marzano Tomato & Eggplant Sauce
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.