Pappardelle with Shrimp and Artichokes
Servings: 6
  • 1 Pound of Steamed Shrimp, peeled and deveined
  • 1 9 oz Package of Frozen Artichokes, thawed
  • 6 Tablespoons of Butter
  • ½ Pound of Fresh Mushrooms, cleaned and sliced
  • ¾ Pappardelle Pasta or other desired shape.
  • 3 Tablespoons of Flour
  • 2 Cups of Milk
  • 1 -2 Tablespoons of Worcestershire Sauce
  • ½ Cup White Wine, Vermouth or Sherry
  • 1 – 2 Teaspoons of Pimenton de la Vera (Smoked Paprika)
  • 1 cup of grated Parmesan cheese + more to pass at the table
  • ½ cup of Panko or Toasted Bread Crumbs
  • Salt and Pepper to taste
  • Chopped Parsley & Grated Lemon Zest for garnish, if desired
  1. Put a large pot of water on to boil for the pasta. Place the peeled and deveined shrimp in a bowl. Chop the artichokes and add them to the bowl. Melt 2 Tablespoons of the butter in a sauté pan and add the mushrooms. Sauté for 5 minutes until soft and add to the shrimp and artichokes. By now the pasta water should be boiling, add the Pappardelle and season the pasta water with at least 2 tablespoons of salt.
  2. While the pasta cooks, melt the remaining butter in the sauté pan and add the flour. Wish the flour and butter together to make a roux then gradually add milk. Cook and stir for a few minutes until thickened then add 1 tablespoon of the Worcestershire sauce, wine (vermouth or sherry – whatever you are using) ½ cup of the grated parmesan and 1 teaspoon of the Pimenton (paprika) and stir until the cheese melts and ingredients are incorporated. Taste and season with salt, pepper, additional Worcestershire and paprika if needed.
  3. Cook the pasta for 7-8 minutes until al dente. Measure out 1 cup of the pasta water and set aside. Drain the pasta and add it to the cream sauce, toss it together, then add the shrimp, artichoke and mushroom mixture to the pasta and stir to incorporate. Cook on low for 2 – 5 minutes adding the pasta water as needed to thin the sauce.
  4. Divide the mixture to 6 warmed plates. Sprinkle with the remaining ½ cup of Parmesan cheese, breadcrumbs, and then garnish with the parsley and lemon zest.
  5. Pass additional grated Parmesan at the table.
This is one of the ways to vary the recipe: Omit the pasta. Spread the Shrimp, Artichokes, and Mushrooms in a baking dish then pour the cream sauce over it. Sprinkle it with the remaining cheese, breadcrumbs and dust with a bit of the smoked paprika. Bake at 350 degrees for 20 minutes until bubbling and serve with rice.
Recipe by Monica's Table at