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
How to Make It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.