# @giallolovesitaly on TikTok

- **Type:** Video
- **Original URL:** https://www.tiktok.com/@giallolovesitaly/video/7602672785596501270
- **Gondola URL:** https://gondola.cc/posts/72694153-giallolovesitaly-tiktok
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/bf0a8c776f.jpg
- **Posted:** 2026-02-03T16:13:27.000+00:00
- **Account Owner:** GialloZafferano Loves Italy (@giallolovesitaly) — https://gondola.cc/giallolovesitaly

## Caption

🍝✨ Homemade fettuccine with artichokes and shrimp, brightened with lemon zest and fresh marjoram. A true Italian classic with a seafood twist! 🦐🍋 @Sebastian Fitarau #giallolovesitaly #seafood #artichokes #pastalovers #homemadepasta  Ingredients for 4 servings For the pasta: 1¾ cups semolina flour (300 g) 3 eggs A pinch of salt For the sauce: About ¾ lb fresh red shrimp (300 g) 3 artichokes 2 garlic cloves ¼ cup dry white wine (about 60 ml) Extra-virgin olive oil, as needed Salt and black pepper, to taste 1 lemon Fresh marjoram Instructions Make a mound of the semolina flour on a work surface and add the eggs in the center. Knead until smooth and homogeneous. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes. Clean the shrimp, removing the heads and eyes. Blend the heads with a little water until you obtain a smooth cream. Strain the mixture through a fine sieve to remove solids. Heat the filtered liquid in a saucepan to 160°F (70°C). Clean the artichokes by removing the tougher outer leaves and the tips. Slice them thinly and place them in water with lemon juice to prevent oxidation. In a large skillet, heat a drizzle of olive oil and add the crushed garlic. After one minute, add the artichokes and sauté over medium-high heat for about 5–7 minutes. Deglaze with the white wine and let it evaporate. Marinate the cleaned shrimp in a bowl with lemon zest, salt, pepper, and olive oil. Roll out the pasta dough with a rolling pin or pasta machine until thin. Cut into fettuccine of the desired width. Cook the fettuccine in boiling salted water for 2–3 minutes, until they float to the surface. Drain the fettuccine and add them directly to the skillet with the artichokes and the shrimp bisque. Toss well to combine, add fresh marjoram, and finish with a drizzle of olive oil. Plate the fettuccine and top with the marinated shrimp, a little lemon zest, and a few fresh marjoram leaves. Enjoy!

## Stats

- **Views:** 89,787
- **Likes:** 2,280
- **Shares:** 284
- **Comments:** 45

## Tags

homemadepasta, artichokes, giallolovesitaly, pastalovers, seafood

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