Artichoke and brown shrimp taglierini


  • 4 violet artichokes
  • 1 tbsp olive oil
  • 1 dried red chilli, finely chopped
  • 1 cloves garlic, finely chopped
  • 25 g butter
  • 150 g dry egg taglierini, or other thin pasta such as linguine
  • 100 g cooked and peeled brown shrimps
  • 2 tsp parsley, finely chopped
  • 1/2 lemon, juice only


With Its Buttery Shrimps And Artichokes, This Pasta Dish From Theo Randall Is Perfect For An Indulgent Yet Light Supper For Two

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