Creamy Shrimp with Sun-Dried Tomatoes and Artichokes

Instructions

1. 1

   Use fresh or fully thawed large raw shrimp, peeled and deveined. Measure the sun-dried tomatoes after draining their packing oil and let the frozen artichoke hearts thaw. Chop both, mince the garlic and roughly chop the spinach. Pat the shrimp dry and toss with 1 teaspoon smoked paprika, the Italian seasoning, 0.25 teaspoon salt and the black pepper.

2. 2

   Bring the water and 1 teaspoon salt to a boil in a 4-litre pot over high heat. Meanwhile, begin cooking the shrimp as described in the next step. Once the water boils, add the dry pasta and cook uncovered at a steady boil for the package time, usually 10–12 minutes, stirring occasionally. Reserve 100 ml cooking water before draining; leave the drained pasta in the pot.

3. 3

   Heat a 30 cm deep skillet over medium-high heat for 1 minute. Add 1 tablespoon olive oil and half the shrimp in a single layer. Sear for 1–2 minutes on the first side and 30–60 seconds on the second, until lightly colored but not necessarily cooked through. Transfer to a plate. Repeat with the remaining oil and shrimp; finish cooking both batches promptly in the sauce below.

4. 4

   Reduce the skillet to medium heat. Add the garlic and stir for 30 seconds without browning. Add the sun-dried tomatoes and frozen artichoke hearts and cook for 2 minutes, stirring. Add the spinach and stir for 1–2 minutes until wilted.

5. 5

   Stir in the cream, reserved 100 ml pasta water, remaining 0.25 teaspoon smoked paprika and remaining 0.25 teaspoon salt. Bring to a gentle simmer over medium-low heat and cook for 3 minutes, stirring occasionally; do not boil hard.

6. 6

   Return the shrimp and accumulated juices to the skillet. Gently simmer for 1–3 minutes, turning the shrimp, until opaque throughout and 63°C/145°F in the thickest part.

7. 7

   Divide the pasta among four bowls and spoon the shrimp, vegetables and cream sauce over it. Serve immediately.