Artichoke and Shrimp Fettuccine

To prepare the artichoke and shrimp tagliolini, first place the flour in a mound and put the eggs in the center 1, then add a pinch of salt 2 and a tablespoon of oil 3.

Gradually incorporate the flour first using a fork 4 and then with your hands 5 until you obtain a smooth and homogeneous dough. Wrap it in plastic wrap 6 and let it rest in the refrigerator for at least 30 minutes.

Meanwhile, focus on How to clean artichokes: remove the outermost and hardest leaves 7, then cut off the tips 8. Cut the artichokes in half and remove the inner fuzz 9.

Slice the artichokes 10 and gradually immerse them in acidulated water 11. For How to clean shrimp, first detach the head 12.

Remove the intestine 13 and the shell 14. Set aside both the flesh and the heads and shells in 2 separate bowls 15.

Cut the shrimp into pieces 16 and transfer them to a small bowl, then season with salt, pepper 17, and oil 18.

Add the grated lemon zest 19 and mix 20. Cover with plastic wrap 21 and let marinate in the refrigerator until ready to use.

Place the heads and shells in a jug, add a little water 22, and blend with an immersion blender 23. Strain the sauce through a sieve into a saucepan 34.

Heat the mixture to 158°F 25. After the pasta has rested, take the dough and divide it in half 26. Pass the first portion through the pasta roller once 27, keeping the other wrapped in plastic wrap to prevent it from drying out.

Give reinforcement folds 28 and continue to decrease the thickness of the rollers until you obtain 2 sheets with a thickness of 0.04 inches. Divide them in half 29, then roll starting from the two short sides towards the center, forming two cylinders 30.

Cut the cylinders into strips 0.16-0.20 inches wide 31. Unroll the fettuccine 32 and wrap them several times around your fingers to form nests. Set aside 33.

In a pan, heat a drizzle of oil, add the garlic 34, and sauté for a minute. Add the well-drained artichokes 35 and season with salt 36 and pepper. Sauté for 5-7 minutes over medium-high heat.

Discard the garlic, add the shrimp sauce 37, and stir. Meanwhile, cook the pasta in plenty of salted water for 2-3 minutes 38. Drain the fettuccine directly into the pan 39 and mix well.

Turn off the heat and add the marjoram 40, then add a drizzle of oil 41 and mix. Plate the dish and finish with the marinated shrimp 42.

Garnish with a few more marjoram leaves 43 and a sprinkle of grated lemon zest 44. Your artichoke and shrimp fettuccine are ready to be served 45!