Tagliatelle with Artichokes and Red Shrimp

Method

1. Clean the shrimp: remove the intestinal vein, separate the heads and shells from the tails. Reserve heads and shells for the broth.
2. Clean the artichokes: remove tough outer leaves, trim the stem and peel it, remove the choke if necessary, slice thinly, and place in lemon water to prevent oxidation.
3. Prepare the raw shrimp: take 3 shrimp (or half of them), slice in half lengthwise, arrange on a plate, drizzle with olive oil, lemon zest, and a pinch of salt and pepper. Set aside.
4. In a pan, heat olive oil and add crushed garlic. Add the shrimp heads, shells, and artichoke stems. Cook on medium heat, crushing with a spoon to extract the juices. Continue until you have a flavorful broth.
5. In another pan, heat olive oil and add sliced artichokes. Season with salt and cook for a few minutes.
6. Add the prepared shrimp-artichoke broth to the artichokes and cook until tender.
7. Meanwhile, bring a large pot of salted water to a boil and cook the tagliatelle until al dente.
8. Drain the pasta, reserving some pasta water, and transfer to the pan with the artichokes. Toss well, adding a drizzle of olive oil and a splash of pasta water if needed.
9. To serve, arrange a few raw shrimp halves on the bottom of the plate, top with the pasta, and garnish with a cooked shrimp piece and a final drizzle of olive oil.
10. Serve immediately with a glass of chilled rosé brut.