Cavatappi with Shrimp, Sugar Snaps and Artichokes


  • ½ cup dry white wine
  • 2 tablespoons chopped tarragon
  • Salt and freshly ground pepper
  • 1 tablespoon fresh lemon juice
  • 2 ¼ pounds medium shrimp--shelled, deveined and halved lengthwise
  • 6 garlic cloves--2 lightly smashed, 4 thinly sliced
  • 2 fresh red chiles, thinly sliced
  • + 6 more ingredients
    • 2 pounds dried cavatappi (long corkscrew pasta tubes)
    • Two 9-ounce packages frozen artichoke hearts, thawed and patted dry
    • ¾ cup plus 2 tablespoons extra-virgin olive oil
    • 1 pound sugar snap peas
    • 1 ½ pounds fava beans, shelled
    • 4 scallions, thinly sliced

1. In a bowl, combine the artichokes with the smashed garlic, 2 tablespoons of the olive oil and the lemon juice; season with salt and pepper. Refrigerate for up to 1 day. Discard the garlic. 2. Cook the sugar snap peas in boiling water until just tender, about 5 minutes. Using a slotted spoon, t...

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