Ingredients

• 250 g egg noodles
• 160 g shrimp tails, to be shelled
• 30 g butter
• 20 g parsley
• 2 shallots
• garlic
• 2 artichokes
• dry white wine
• salt
• pepper in grains

For the recipe of tagliatelle with artichokes, bring plenty of salted water to boil, which you will need to cook the tagliatelle. In a large pan melt the butter with the minced shallots, a whole clove of garlic and the minced parsley; add the chopped artichokes, cut into cubes, the shelled shrimp tails, into small pieces, a pinch of salt, blend with 40 ml of white wine, then transfer to the sauce the tagliatelle boiled very al dente sprinkling them, with a large ladle, with the their cooking water; sauté to make them flavor and complete with a generous grind of pepper.

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