Serves 4-6
2 cups dried orecchiette
¼ cup extra-virgin olive oil
4 cloves garlic, thinly sliced
1 cup marinated artichokes, chopped
1 tablespoon capers
1 small head radicchio, torn into bite-size pieces
1 cup chicken stock
1 lemon, juiced and zested
25 shrimp, steamed and peeled
2 tablespoons parsley, chopped
Salt and freshly ground black pepper
Cook the pasta to al dente in a large pot of salted boiling water. Drain and set aside. Add olive oil to a large sauté pan over medium heat. Add garlic and sauté for 1 minute. Then add artichokes, capers, radicchio, chicken stock, lemon juice and zest, and cooked shrimp. Warm all ingredients for 1 minute on medium heat and season with salt and pepper. Top with chopped parsley.
