Shrimp & Artichoke Scampi over Artichoke Lemon Tagliatelle

Serving Size:  4-6


1 lb. Pappardelle’s Artichoke Lemon Tagliatelle
2 lb. raw shrimp, peeled, deveined
½ cup butter, divided into small cubes
4 garlic cloves, peeled and minced
3 tbsp. dry white wine
½ cup chicken (or vegetable) broth
¼ tsp. red pepper flakes
14 oz. artichoke hearts, drained, roughly chopped
2 tbsp. capers, drained
3 tbsp. fresh parsley, stems removed, roughly chopped
1 whole lemon, cut into wedges for garnish


    1. Bring a large pot of lightly salted water to a boil. In a large skillet, melt half of the butter. Add the garlic and cook over medium heat until fragrant (about 2 minutes). Add the white wine and cook for 1 minute. Add the broth, red pepper flakes, and salt (to taste). Cook until broth is reduced (about 6 minutes).
    2. Add shrimp and cook until all of the shrimp are pink in color. Add artichoke hearts and capers. Cook until heated through. Turn off heat. Add the remaining butter and whisk until smooth.
    3. Meanwhile, cook the pasta in the boiling water for 8-10 minutes or until al dente. Drain. Toss with the shrimp mixture and garnish with fresh parsley and freshly squeezed lemon wedges.