My F&W
quick save (...)
Cavatappi with Shrimp, Sugar Snaps and Artichokes
© Gareth Morgans

Cavatappi with Shrimp, Sugar Snaps and Artichokes

  • SERVINGS: 12
  • MAKE-AHEAD

  1. Two 9-ounce packages frozen artichoke hearts, thawed and patted dry
  2. 6 garlic cloves—2 lightly smashed, 4 thinly sliced
  3. 3/4 cup plus 2 tablespoons extra-virgin olive oil
  4. 1 tablespoon fresh lemon juice
  5. Salt and freshly ground pepper
  6. 1 pound sugar snap peas
  7. 1 1/2 pounds fava beans, shelled
  8. 2 pounds dried cavatappi (long corkscrew pasta tubes)
  9. 2 fresh red chiles, thinly sliced
  10. 2 1/4 pounds medium shrimp—shelled, deveined and halved lengthwise
  11. 4 scallions, thinly sliced
  12. 2 tablespoons chopped tarragon
  13. 1/2 cup dry white wine
  1. 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.
  2. 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.
  3. Heat a 12-inch skillet. Add the artichokes in a single layer and cook over high heat, turning once or twice, until golden, about 8 minutes. Transfer the artichokes to a large bowl. Repeat with the snap peas and fava beans, cooking them for 3 minutes; add to the artichokes.
  4. Cook the pasta in a stockpot of boiling salted water until al dente. Drain well, reserving 1/2 cup of the cooking water; add the pasta to the vegetables.
  5. Meanwhile, heat the remaining 3/4 cup of olive oil in the skillet. Add the chiles and sliced garlic and cook over high heat, stirring, for 2 minutes. Add the shrimp, scallions and tarragon, season with salt and pepper and cook, stirring, just until the shrimp turn pink. 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.

Suggested Pairing

An elegant Chianti Classico.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.