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
Gluten Free Spaghetti with Spinach-Parsley Pesto and Blistered Grape Tomatoes
Italian-Style Mac & Cheese with Roasted Butternut Squash
Orecchiette Pugliese with Broccoli Rabe and Sausage
Penne with Tomato Basil Sauce, Roasted Squash and Parmigiano Reggiano
ProteinPLUS® Penne with Pesto, Charred Cauliflower and Crispy Bacon
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.