Pappardelle with shrimp, garlic and artichoke crisps
Pasta and seafood are a perfect pairing. In this pappardelle with shrimp and garlic recipe, we recommend complementing the dish with artichoke crisps. The result is a starter that’s easy to make and can even serve as a main dish if needed.
FOR 4 PEOPLE
- 1 pack of Shrimp with garlic sauce 160g Seafood Combo by Grand Krust
- 300g of pappardelle pasta
- 6 artichokes
- olive oil
- lemon juice
- salt
- fresh chives
- 100g grated Parmesan cheese
PER 100 GRAMS
- Energy 447
- Proteins21.3
- Carbohydrates 55.2
- Fats13.9
Fruity Chardonnay - Young white wine
Step by Step
Boil water
Boil a pot of salted water.
Prepare the artichokes
Peel the artichokes and remove the stems and any prickly strands they might have. Cut them into slices and put them in a bowl of water, lemon juice and ice for 15 minutes. When the time is up, drain the artichokes and heat them in a pan with oil.
Fry the artichoke crisps
When the oil is hot, fry the artichoke slices and transfer them to a paper towel when crisp. Season and put aside.
Cook the pappardelle
Add the pappardelle to the boiling salted water.
Stir fry the shrimp
While the pasta is cooking, put the garlic sauce in a wok and stir fry the shrimp for 1 minute and then put them aside.
Stir fry the pasta
When the pasta is al dente, drain it, add it to the wok with the shrimp and the artichokes and stir fry for another minute.
Serve
Sprinkle the pasta with chives and Parmesan.
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