Pappardelle with Artichokes and Shrimp
Ingredients
- 4 trimmed raw artichoke hearts, soaking in 1 1/2 cups acidulated water
- 3/4 cup white wine
- 2 cloves garlic smashed
- Sprig of mint
- 1 pound pappardelle pasta
- 1 tablespoon extra virgin olive oil plus more for drizzling
- 12 – 16 large shrimp preferable head-on
- 2 large handfuls fresh baby arugula
- kosher salt and freshly ground pepper
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