Fettuccine with artichokes and shrimp

For 4 Servings:

• 2 + 1/2 cups semolina flour
• 3 eggs
• A pinch of salt

• 10 + 1/2 oz fresh red shrimp
• 3 artichokes
• 2 garlic cloves
• 1/2 cup dry white wine
• Extra virgin olive oil, to taste
• Salt and pepper, to taste
• 1 lemon
• Fresh marjoram

• Make a well with the flour and add the eggs in the center.
• Knead until smooth and homogeneous. Wrap in plastic wrap and let it rest in the fridge for at least 30 minutes.
• Clean the shrimp, removing the heads and eyes. Blend the heads with a little water until smooth.
• Strain the mixture through a fine sieve to remove solids. Heat the filtered liquid to 160°F in a saucepan.
• Clean the artichokes by removing the tough outer leaves and trimming the tips. Slice thinly and place them in water with lemon juice to prevent oxidation.
• In a pan, heat a drizzle of olive oil and add the crushed garlic.
• After a minute, add the artichokes and sauté over medium-high heat for about 5–7 minutes.
• Deglaze with white wine and let it evaporate.
• Marinate the cleaned shrimp with lemon zest, salt, pepper, and olive oil. Set aside.
• Roll out the pasta dough with a rolling pin or pasta machine until thin. Cut into fettuccine of the desired width.
• Cook the fettuccine in boiling salted water for 2–3 minutes, until they float to the surface.
• Drain the fettuccine and add them directly to the pan with the artichokes and shrimp bisque. Mix well to blend the flavors, add fresh marjoram, and finish with a drizzle of raw olive oil.
• Plate the fettuccine with the marinated shrimp on top, a bit of lemon zest, and a few fresh marjoram leaves.

Enjoy your meal!