John Myers
Ingredients for 4 servings:
- 8 artichoke hearts from the jar
- 400 g king prawns, raw with shell
- 1 shallot(s)
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 100 ml Noilly Prat
- 1 bunch of thyme
- some sea salt
- some pepper, black from the mill
- 600 ml vegetable stock
- 1 cup whipped cream or Cremefine for cooking, approx. 200 g
- 0.1 g saffron threads
- 500 g mussel pasta Conchiglie rigate
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
Conchiglie rigate in Salsa allo Zafferano con Gamberoni e Carciofi
Drain the artichoke hearts in a colander and quarter them. Rinse the king prawns, pat dry, and remove the prawn flesh from their shells, leaving the shells intact. Cut a slit along the back of the prawns and remove the intestinal filaments. Peel the shallot and garlic cloves, then dice both. Heat 1 tablespoon of olive oil in a saucepan and fry the prawn shells along with the diced onion and garlic. Add the tomato paste, fry briefly, and then deglaze with the Noilly Prat. Add 2/3 of the thyme and season with a little sea salt and a few grinds of freshly ground black pepper. Add the vegetable stock, bring to a boil, and simmer over low heat for about 20 minutes. Strain the stock, return it to the pan, mix with the cream and saffron, and simmer for another 10 minutes. Heat 1 tablespoon of olive oil in a nonstick pan and fry the shrimp for about 2 to 3 minutes. Then add the artichokes and fry for about 2 to 3 minutes. Season with a little sea salt and a few grinds of freshly ground black pepper. Cook the conchiglie rigate in plenty of well-salted water until al dente. Drain, set aside, and toss with the sauce. Divide among plates and arrange the shrimp and artichoke mixture on top. Garnish with the remaining thyme. Serve with fresh ciabatta.
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