© Gareth Morgans
Cavatappi with Shrimp, Sugar Snaps and Artichokes
- SERVINGS: 12
- Two 9-ounce packages frozen artichoke hearts, thawed and patted dry
- 6 garlic cloves—2 lightly smashed, 4 thinly sliced
- 3/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt and freshly ground pepper
- 1 pound sugar snap peas
- 1 1/2 pounds fava beans, shelled
- 2 pounds dried cavatappi (long corkscrew pasta tubes)
- 2 fresh red chiles, thinly sliced
- 2 1/4 pounds medium shrimp—shelled, deveined and halved lengthwise
- 4 scallions, thinly sliced
- 2 tablespoons chopped tarragon
- 1/2 cup dry white wine
- 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.
- 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.
- 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.
- 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.
- 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.
An elegant Chianti Classico.