Fettuccine with artichokes and shrimp tails

Name: Fettuccine with artichokes and shrimp tails
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Ingredients: Egg fettuccine pasta 0.55 lb; Cherry tomatoes 2 cups; Artichokes (approximately 4) 1.1 lbs; Shrimps 8.8 oz; Tomato purée 0.8 cup; Extra virgin olive oil 2 ½ tbsp; Shallot 1.75 oz; Parsley chopped 0.7 tbsp; Fish broth ¾ cup; Lemon juice 1; Fine salt to taste; Black pepper to taste

387

Calories per serving

Lactose Free

Energy Kcal 387
Carbohydrates g 56.9
of which sugars g 8.5
Protein g 17.8
Fats g 9.8
of which saturated fat g 1.67
Fiber g 9.3
Cholesterol mg 111
Sodium mg 715

Difficulty: Easy
Prep time: 30 min
Cook time: 35 min
Serving: 4
Cost: Average

PRESENTATION

Rich color and creamy texture make fettuccine with artichokes and shrimp a go-to choice for seafood pasta fans who want something both inviting and family-friendly. This dish stands out for its beautiful layers—tender fettuccine noodles mingling with bright, savory artichokes and plump shrimp, all in a nice creamy sauce that feels a little special without trying too hard. Families love the way shrimp brings out the subtle flavors in the artichokes, creating that soft, satisfying bite that’s hard to forget. Works any night but also feels right for birthdays, celebrations, or just when everyone wants a crowd-pleasing dinner. Gorgeous in a serving dish, this shrimp fettuccine looks great, fits just about any table, and usually gets folks going back for seconds (kids included—especially if they like shrimp). There’s a reason families keep this seafood fettuccine recipe in the weekly rotation…it just works, every time.

Busy families appreciate how fettuccine with artichokes and shrimp solves that “what’s for dinner” question with a meal that always tastes amazing and sits beautifully as a centerpiece or a weeknight treat. Versatile enough for a quick shrimp dinner or a big cozy gathering, this creamy shrimp pasta brings a DELICIOUS touch of comfort with every plate—top with extra parmesan, or add a light salad (always welcome for balance), and you’ll have a meal everyone loves. Home cooks trust this nice artichoke pasta recipe for easy success—menus feel a little fancier (without fuss), and leftovers are always welcome for lunch. With its mix of shrimp, fettuccine noodles, and flavorful earthiness from the artichokes, this pasta blends Italian pasta traditions with family-pleasing results—works equally well for special occasions or Tuesday nights. Great for gatherings, easy seafood pasta dinners, or anyone hunting for reliable Italian pasta dishes that taste just as good as a restaurant favorite. Simple, reliable, and filling—this shrimp fettuccine always hits the spot with families who want something tasty, pretty, and soft enough for everyone to enjoy.

INGREDIENTS: Egg fettuccine pasta 0.55 lb (250 g); Cherry tomatoes 2 cups (300 g); Artichokes 1.1 lbs (500 g) - (approximately 4); Shrimps 8.8 oz (250 g); Tomato purée 0.8 cup (200 ml); Extra virgin olive oil 2 ½ tbsp (30 g); Shallot 1.75 oz (50 g); Parsley 0.7 tbsp (10 g) - chopped; Fish broth ¾ cup (150 g); Lemon juice 1 -; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Fettuccine with artichokes and shrimp tails

Start preparing the fettuccine with artichokes and shrimp tails by How to clean artichokes: remove the outermost and toughest leaves, making sure to keep the artichoke hearts soaking in water acidulated with lemon juice 1, cut off the pointed tips with thorns, then halve the artichokes 2 and use a scoop to remove the central choke 3.

Then remove the outermost part of the stem using a peeler and cut the stem into pieces 4 and the artichoke hearts into slices 5. Keep the artichoke pieces in the acidulated water 6.

Handle the shrimp: remove the head 7 and shell 8, then gently extract the intestine using a toothpick 9, set the shrimp aside.

Peel the shallot and chop it finely 10, wash the cherry tomatoes and cut them into wedges 11. Now, in a pan, heat the olive oil, add the chopped shallot 12 and let it soften over low heat for at least 5 minutes. If it dries out too much, add a tablespoon of fish stock or water.

When the shallot is softened 13, add the artichokes drained from the acidulated water 14, add a ladle of vegetable broth 15,

add the cherry tomatoes 16, and the tomato puree 17, cook for 10 minutes over medium heat and occasionally pour another ladle of broth to prevent the sauce from drying out too much. Meanwhile, bring a pot of water to a boil, salted to taste. Season with chopped parsley 18,

then add the shrimp tails 19, sauté them for 5 minutes, then turn off the heat. Also add the fettuccine to the boiling water and cook them for about 5-6 minutes 20, then drain them 21,

and pour them directly into the pan with the sauce 22. Sauté the fettuccine in the artichoke and shrimp tail sauce 23 to flavor them, and then serve them hot 34.

Storage

It is preferable to consume the fettuccine with artichokes and shrimp tails immediately; if leftovers remain, you can store them in the refrigerator in an airtight container for one day. You can prepare the sauce in advance and store it in the fridge or freeze it if you used fresh ingredients.

Advice

You can opt for a “white” version by omitting the tomato puree; in this case, add broth during cooking or prepare a flavorful shellfish stock with shrimp shells.

For the translation of some texts, artificial intelligence tools may have been used.