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Pappardelle with Artichokes, Shrimp & Lemon

Print Recipe
Servings: 6 people
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 pound pappardelle
  • 1½ to 2 pounds large shrimp 16/20 or 21/25 count, peeled and deveined
  • ¼ cup extra-virgin olive oil plus 1 tablespoon for shrimp
  • 6 tbsp unsalted butter divided
  • ½ cup panko breadcrumbs
  • 2 14-ounce cans quartered artichoke hearts, drained
  • 6 large garlic cloves thinly sliced
  • ½ tsp crushed red pepper flakes
  • ¼ cup dry white wine
  • ½ tsp kosher salt plus more to taste
  • 3 ounces Parmigiano-Reggiano finely grated (about 1 cup), plus more for serving
  • ½ cup chopped fresh parsley
  • 3 tbsp fresh lemon juice
  • 2 tbsp chopped fresh oregano
  • freshly cracked black pepper

Method
 

Prepare the artichokes
  1. Drain the canned artichoke hearts thoroughly and spread them out on a baking sheet or large plate lined with paper towels.
    Pat them very dry, then let them air dry for 20–30 minutes if time allows.
    This step matters. Excess moisture will cause the artichokes to steam instead of caramelize, and the browned edges add a lot of flavor to the finished dish.
    If the quarters are especially large, halve them.

Cook the shrimp

  1. Pat shrimp dry and season lightly with kosher salt and black pepper.
    Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
    Cook shrimp for 1–2 minutes per side, just until pink and opaque.
    Transfer to a plate and set aside.
    Do not overcook, they’ll warm again in the pasta.

Toast the breadcrumbs

  1. Bring a large pot of well-salted water to a boil.
    Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat.
    Add panko and cook, stirring frequently, until golden brown and crisp, about 2–3 minutes.
    Transfer to a small bowl and wipe out the skillet.

  2. Cook the pasta

  3. Add pappardelle to the boiling water and cook until al dente according to package directions.
    Reserve 2 cups pasta water, then drain.

Build the sauce

  1. Heat the ¼ cup olive oil in the same skillet over medium-high heat.
    Add the artichoke hearts in a single layer, cut side down.
    Cook undisturbed until deeply golden, about 4–5 minutes.
    Add garlic and crushed red pepper flakes.
    Cook, stirring frequently, until fragrant, about 1–2 minutes.
    Add white wine and kosher salt. Stir constantly until the wine has mostly evaporated, about 30 seconds.
    Reduce heat to medium.
    Add cooked pasta, grated Parmigiano, parsley, lemon juice, oregano, remaining 4 tablespoons butter, and 1 cup reserved pasta water.
    Toss continuously until the cheese melts and the sauce becomes silky, adding more pasta water as needed.
    Return shrimp to the skillet and toss gently just until warmed through.
    Taste and adjust seasoning.
Serve
  1. Top with toasted panko, extra Parmigiano, fresh black pepper, and extra parsley. Serve immediately.