Cavatappi with Shrimp, Sugar Snaps and Artichokes

Name: Cavatappi with Shrimp, Sugar Snaps and Artichokes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 510 grams packages frozen artichoke hearts, thawed and patted dry; 907 grams dried cavatappi (long corkscrew pasta tubes); 118 milliliters dry white wine; 680 grams fava beans, shelled; 6 garlic cloves--2 lightly smashed, 4 thinly sliced; 1 Tbsp fresh lemon juice; 177 milliliters extra-virgin olive oil; 2 fresh red chiles, thinly sliced; 12 servings Salt and freshly ground pepper; 4 scallions, thinly sliced; 1 kilograms shrimp--shelled, deveined and halved lengthwise; 454 grams sugar snap peas; 2 Tbsps chopped tarragon

Cavatappi with Shrimp, Sugar Snaps and Artichokes might be just the main course you are searching for. This dairy free and pescatarian recipe serves 12. One serving contains 628 calories, 34g of protein, and 20g of fat. Only Head to the store and pick up artichoke hearts, garlic cloves--2 lightly, shrimp--shelled, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a bowl, combine the artichokes with the smashed garlic, 2 tablespoons of the olive oil and the lemon juice; season with salt and pepper. Refrigerate for up to 1 day. Discard the garlic.

Ingredients you will need

Salt And Pepper

Lemon Juice

Artichoke

Olive Oil

Garlic

Equipment you will use

Bowl

Cook the sugar snap peas in boiling water until just tender, about 5 minutes. Using a slotted spoon, transfer them to a colander set under cold running water; drain. Repeat with the fava beans, cooking them for 2 minutes. Peel the beans, then add them to the peas.

Ingredients you will need

Sugar Snap Peas

Fava Beans

Beans

Water

Peas

Equipment you will use

Slotted Spoon

Colander

Heat a 12-inch skillet.

Equipment you will use

Frying Pan

Add the artichokes in a single layer and cook over high heat, turning once or twice, until golden, about 8 minutes.

Ingredients you will need

Artichoke

Transfer the artichokes to a large bowl. Repeat with the snap peas and fava beans, cooking them for 3 minutes; add to the artichokes.

Ingredients you will need

Artichoke

Fava Beans

Sugar Snap Peas

Equipment you will use

Bowl

Cook the pasta in a stockpot of boiling salted water until al dente.

Ingredients you will need

Pasta

Water

Equipment you will use

Pot

Drain well, reserving 1/2 cup of the cooking water; add the pasta to the vegetables.

Ingredients you will need

Vegetable

Pasta

Water

Meanwhile, heat the remaining 3/4 cup of olive oil in the skillet.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the chiles and sliced garlic and cook over high heat, stirring, for 2 minutes.

Ingredients you will need

Chili Pepper

Garlic

Add the shrimp, scallions and tarragon, season with salt and pepper and cook, stirring, just until the shrimp turn pink.

Ingredients you will need

Salt And Pepper

Green Onions

Tarragon

Shrimp

Add the wine and cook, stirring, for 2 minutes, then pour over the pasta and toss; add some of the cooking water if the pasta looks dry. Season with salt and pepper and serve.

Ingredients you will need

Salt And Pepper

Pasta

Water

Wine