Paccheri Pasta with Artichokes, Shrimp and Pancetta

A flavorful Italian dish that combines gently cooked artichokes, succulent shrimp, and crispy pancetta in a delicious white wine sauce.

Paccheri is a large, tube-shaped pasta originating from the Campania region of Southern Italy. Its name is derived from the Neapolitan word “pacchero,” which means “slap” or “smack.” This name likely refers to the sound the pasta makes when it is mixed with sauce. Or at least, I tell myself that.

I think paccheri works really well with rich, heavy sauces, but it also is a great match for lighter summer flavors, where the surface holds on to white wine, garlic and olive oil flavors better than a lot of smaller pastas.

Here, I have paired the paccheri with the bounty of the season. Fresh artichokes, delicious shrimp, and crispy pancetta. The combination of earth and ocean is perfect, and the dish looks stunning on the table.

Do Not Fear the Artichoke

I love artichokes. So much. I never had them until seventeen years ago when I moved to Italy and I still remember the first time I tried them after my mother-in-law cooked and laid them on the table. She sautèed them in garlic, lemon, and white wine and I thought they were the most delicious vegetable I have ever had. Until now.

Using fresh artichokes can seem a little daunting to some home cooks, but it’s actually fairly straightforward – no need to be nervous! Choose heavy artichokes with tightly packed leaves. To prevent browning, prepare a bowl of lemon water (4 cups water mixed with juice and slices from one lemon).

We start by trimming the artichokes by cutting off the stem, slicing off the top third, and removing tough outer leaves until we reach the tender ones. Trim the base and sides with a paring knife, and use a spoon to remove the fuzzy choke. Place the cleaned artichokes in lemon water immediately.

For this recipe, we slice and sauté the artichokes with garlic and pancetta. Easy, and utterly delicious.

How to Make Paccheri Pasta with Artichokes, Shrimp and Pancetta

Preparing the Artichokes

1. Prepare Lemon Water:
   • Fill a large bowl with about 4 cups of water. Squeeze the juice from one lemon into the bowl and add the lemon slices. Set aside.
2. Clean the Artichokes:
   • Cut off most of the stems, leaving about 1/2 inch from the base. Slice off the tops and discard. Tear away the tough outer leaves by snapping them backward one at a time. Trim the sides with a paring knife to make them even. Use a spoon to dig inside the central part of the artichoke to remove the choke (hairy part). Place the cleaned artichoke in the bowl of lemon water. Repeat with the remaining artichokes.

Preparing the Pasta and Sauce

3. Boil Water for Pasta:
   • Over medium-high heat, bring a large pot of water to a boil for the pasta.
4. Cook the Pancetta:
   • While waiting for the water to boil, fry the pancetta in a large, dry saucepan over low-medium heat until crispy. Transfer the pancetta to a plate and discard the grease.
5. Slice the Artichokes:
   • Drain the artichokes and slice them into smaller pieces.
6. Sauté Garlic and Artichokes:
   • In the same saucepan, add the olive oil and sauté the garlic over medium heat until fragrant. Add the sliced artichokes and cook for about 8 minutes. Add the 1/3 cup of water, cover, and simmer until the water evaporates.
7. Cook the Shrimp:
   • Add the shrimp to the saucepan with the artichokes and toss until the shrimp change color. Pour in the white wine and let it evaporate. Season with salt and freshly ground pepper. Turn off the heat and cover the pan when the liquid has reduced.
8. Cook the Pasta:
   • When the water for the pasta is boiling, add some salt and cook the pasta according to the package directions until al dente. Reserve about a cup of the pasta cooking water and then drain the pasta.

Combining and Serving

9. Combine Pasta and Sauce:
   • Warm up the sauce over low heat, add the cooked pasta, crispy pancetta, and chopped parsley. Mix well, adding a bit of the reserved pasta water if needed to loosen the sauce. Drizzle with extra-virgin olive oil.
10. Serve:
    • Serve the pasta hot, garnished with additional fresh parsley if desired.

Recipe Notes

• Pasta: Paccheri pasta is ideal, but penne, rigatoni, or farfalle can also be used.
• Wine: For a non-alcoholic option, substitute the white wine with an equal amount of chicken broth.

Paccheri Pasta with Artichokes, Shrimp and Pancetta

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 6 reviews

• Author: Rowena Dumlao Giardina
• Total Time: 50 minutes
• Yield: Serves 4
• Diet: Pescatarian, Omnivore

Print Recipe

Pin Recipe

Description

Succulent shrimp and crispy pancetta team up with tender artichokes in a vibrant white wine sauce, tossed with perfectly cooked paccheri pasta.

---

Ingredients

Units USM Scale 1x2x3x

• 6 medium-size fresh artichokes
• 2 lemons
• 5 ounces (140 g) pancetta or bacon, diced small
• 2 tbsp (30 ml) extra-virgin olive oil
• 2 garlic cloves, crushed
• 1/3 cups (80 ml) water
• 1 lbs (450 g) shrimp, shelled and deveined
• 3/4 cups (180 ml) dry white wine
• Salt
• Freshly ground pepper
• 14 ounces (400 g) paccheri pasta
• 1/4 cups (15 g) Fresh parsley, coarsely chopped

---

Instructions

1. Preparing the Artichokes
2. Fill a large bowl with about 4 cups of water. Squeeze the juice from one lemon into the bowl and add the lemon slices. Set aside.
3. Clean the Artichokes
4. Cut off most of the stems, leaving about 1/2 inch from the base. Slice off the tops and discard. Tear away the tough outer leaves by snapping them backward one at a time. Trim the sides with a paring knife to make them even. Use a spoon to dig inside the central part of the artichoke to remove the choke (hairy part). Place the cleaned artichoke in the bowl of lemon water. Repeat with the remaining artichokes.
5. Preparing the Pasta and Sauce
6. Boil Water for Pasta
7. Over medium-high heat, bring a large pot of water to a boil for the pasta.
8. Cook the Pancetta
9. While waiting for the water to boil, fry the pancetta in a large, dry saucepan over low-medium heat until crispy. Transfer the pancetta to a plate and discard the grease.
10. Slice the Artichokes
11. Drain the artichokes and slice them into smaller pieces.
12. Sauté Garlic and Artichokes
13. In the same saucepan, add the olive oil and sauté the garlic over medium heat until fragrant. Add the sliced artichokes and cook for about 8 minutes. Add the 1/3 cup of water, cover, and simmer until the water evaporates.
14. Cook the Shrimp
15. Add the shrimp to the saucepan with the artichokes and toss until the shrimp change color. Pour in the white wine and let it evaporate. Season with salt and freshly ground pepper. Turn off the heat and cover the pan when the liquid has reduced.
16. Cook the Pasta
17. When the water for the pasta is boiling, add some salt and cook the pasta according to the package directions until al dente. Reserve about a cup of the pasta cooking water and then drain the pasta.
18. Combining and Serving
19. Combine Pasta and Sauce
20. Warm up the sauce over low heat, add the cooked pasta, crispy pancetta, and chopped parsley. Mix well, adding a bit of the reserved pasta water if needed to loosen the sauce. Drizzle with extra-virgin olive oil.
21. Serve
22. Serve the pasta hot, garnished with additional fresh parsley if desired.

Notes

• For a richer flavor, use high-quality pancetta or substitute with guanciale.
• If fresh artichokes are unavailable, use frozen artichoke hearts (thawed and drained).
• To prevent overcooking the shrimp, add them to the sauce only until they turn pink and opaque.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 600
• Sugar: 5
• Sodium: 700
• Fat: 30
• Saturated Fat: 10
• Unsaturated Fat: 15
• Trans Fat: 0g
• Carbohydrates: 60
• Fiber: 5
• Protein: 30
• Cholesterol: 200

If You Liked This Recipe, You’ll Love These

• Slow Cooker Sausage Ragu
• How to Make Fettuccine Alfredo Primavera
• Vegan and Gluten Free Carrot Gnocchi