Smoky Shrimp And Artichoke Ragout With Bucatini

Name: Smoky Shrimp And Artichoke Ragout With Bucatini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound peeled jumbo shrimp; 1/4 cup extra virgin olive oil; 1 medium shallot, sliced thickly; 2 cloves garlic; 28 ounces can whole San Marzano tomatoes; 1 cup drained artichoke hearts; 1 heaping teaspoons sweet pimenton (Spanish smoked paprika) or to taste; 3-4 splashes amontillado sherry; 3-4 splashes mirin (japanese rice wine); 1 fresh or dried bay leaf; sea salt and white pepper to taste; 3 tablespoons chopped flat leaf parsley; 1 heaping tablespoons wild capers

Servings: persons

1 pound peeled jumbo shrimp
1/4 cup extra virgin olive oil
1 medium shallot, sliced thickly
2 cloves garlic
28 ounces can whole San Marzano tomatoes
1 cup drained artichoke hearts
1 heaping teaspoons sweet pimenton (Spanish smoked paprika) or to taste
3-4 splashes amontillado sherry
3-4 splashes mirin (japanese rice wine)
1 fresh or dried bay leaf
sea salt and white pepper to taste
3 tablespoons chopped flat leaf parsley
1 heaping tablespoons wild capers

1
wash and pat dry shrimp, splash with olive oil and a few sprinkles of pimenton, season with salt and white pepper and set aside.
2
Heat olive oil in a saucepan on low heat. Add shallot and garlic cloves and saute lightly. Add pimenton and stir for a minute or two until fragrant. Mix in canned tomatoes broken up with fork or hands, bay leaf and cook for 20-25 minutes, stirring occasionally.
3
Saute shrimp over high heat in a skillet or grill in a cast iron grill pan until pink and fragrant.
4
Add shrimp, artichokes, sherry, mirin to tomato sauce, cooking an additional 5-10 minutes until flavors meld. Add parsley and capers just before serving.
5
Toss with cooked bucatini or penne. Drizzle with high quality olive oil if desired, before serving.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound peeled jumbo shrimp, 1/4 cup extra virgin olive oil, 1 medium shallot, sliced thickly, 2 cloves garlic, and more.

Yes, Smoky Shrimp And Artichoke Ragout With Bucatini falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!