This recipe has been with me for ages. It is my kind of comfort food –shrimp and artichokes brought together with a luscious cream sauce. It has been a go-to for celebrations (requested for birthdays, graduations and just because) or consoles us through breakups and other life tragedies. What is your comfort food? I thought so…it’s soft and creamy, usually make with some type of cheese, milk or dairy. Something that instantly makes us feel special, elegant and comforted all at once.
This was our recipe to impress guys in college. Shrimp is elegant and cheap. When I saw the make it #makeitwith milk contest this was the first recipe that came to mind. It was probably one of my first culinary endeavors. Honestly, now that I am older and (hopefully) wiser this is still the best. What better way to make us feel special that a lush creamy sauce and pasta? The variations to this are endless – add some blanched asparagus, peas or both. This dish can be varied according to the seasons. I have even added fresh tomatoes in the summer and it is amazing!I’ve given you the basic recipe here – now you can take it and make it yours. When I bite into this life is good!
- 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
- 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.
- 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.
- 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.
- 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.
- Pass additional grated Parmesan at the table.
A lovely recipe. Thank you.
This dish looks so creamy and delicious. I have to agree with you – shrimp is an impressive dish to serve. I know this will be on my menu soon.
OOh! I wonder if my mom-in-law and mother would like this for Mother’s day? This looks divine!
Looks great! I think I’d prefer it with the pasta. D
It’s 9am and all I want for breakfast is this creamy shrimp dish. I’ll be making it sometime this week for sure.
I’ve never tried artichokes. Now you have me curious enough to try this!
This sounds like an amazing sauce!! I love trying new recipes out, love that this has shrimp in it.
My go-to impress-a-guy in college recipe was chicken picatta. I just taught my stepson how to make it last weekend. He made it for his girlfriend and it all turned out great! I love recipes hat have been around in our lives for a while and have stories behind them. Such great memories.
My husband would love this! Shrimps served in any way is definitely going to give him a happy belly! I will have to try your recipe. It looks heavenly. I’m making a batch too for my mom, not for Mother’s day, but for a “just because” day.
This cream sauce looks so decadent and flavorful. I can think of a few recipes that I would love to add it to.
This sounds divine! Somethign I would love to make for dinner tonight!
I love artichokes! This looks delicious! It has everything I love in it!
It wasn’t until a few years ago that I found out that I actually love a lot more vegetables than I was exposed to as a child! This recipe included some!
Oo I never find recipes that I really like with artichokes but we really like shrimp so this would be a good one to try. Thanks for sharing Monica!