Shrimp, Artichokes and a Luscious Cream Sauce

By April 28, 2016 Blog, Pasta, Recipes 14 Comments

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!IMG_6636I’ve given you the basic recipe here – now you can take it and make it yours.  When I bite into this life is good!IMG_6631

5.0 from 1 reviews
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.


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