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Recipe: Taglierini With Brown Shrimp And Artichokes

Another simple recipe from Theo Randall at the InterContinental Hotel London Park Lane

taglierini with brown shrimp and artichokes
Esquire

The supermarket shelves are far from plentiful right now, and our weekly big shops have been stripped back to basics. That's why we've started a new series, Simple Recipes from Top Chefs, where we're going to be regularly providing you with... simple recipes from top chefs.

In this instalment, Michelin Star chef Theo Randall – proprietor of – walks us through his mushroom risotto. Check out his cookbooks , and support


INGREDIENTS

4 violet artichoke

1 tablespoon olive oil

1 garlic clove, finely sliced

75g unsalted butter

1 dried chilli

im电竞官网-100g peeled brown shrimp

2 teaspoons chopped flat-leaf parsely

im电竞官网-½ lemon

250g fresh taglierini (or dried egg taglierini)

im电竞官网-sea salt and freshly ground black pepper

taglierini
Theo Randall

METHOD

  1. Peel the artichoke stems, remove the outer leaves, then slice off the top 2cm and remove the choke. Cut the artichokes in half and slice thinly.
  2. Heat olive oil in a pan, add the garlic and artichokes and fry gently for 8 minutes until softened. Put to one side.
  3. Melt the butter in a large heavy-based saucepan and add the chilli, brown shrimps and chopped parsley, plus a squeeze of lemon. Cook on low heat for 2 minutes and add the artichoke.
  4. Cook taglierini in large pan of boiling salted water for about 3 minutes until al dente (if dried pasta cook according to packet instructions). Drain, reserve a few tablespoons of cooking water and add to the sauce.
  5. Toss together adding a little more of the reserved water to loosen if necessary. Cook gently for a couple of minutes, adjust seasoning and serve.

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