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Ingredients

• 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

Description

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

UK TV