Spaghetti ai Carciofi con Scampi

Drain artichokes and reserve the liquid. Add artichokes, garlic, parsley, grated Parmigiano, and egg (if using) to the bowl of a food processor and pulse until smooth, adding 1/4 to 1/2 cup of the reserved artichoke water to create a smooth sauce. Season to taste with salt and freshly ground black pepper.

Cook spaghetti in a large pot of boiling, salted water according to package directions until al dente.

While spaghetti is cooking, heat up a large skillet over medium heat. When pan is hot, coat with olive oil and add the shrimp. Let shrimp cook until pink on both sides, turning once during cooking. Deglaze pan with wine and let wine reduce by half. Remove pan from heat (important step, if you’re using egg in the sauce—you don’t want to end up with scrambled egg! The heat of the pasta will cook the egg just fine), then add the cooked spaghetti and pour the artichoke sauce over. Stir to coat each strand. If sauce is too thick, add some of the pasta water to loosen.

Mound spaghetti and scampi into bowls and sprinkle each serving with chopped fresh parsley and curls of shaved Parmigiano cheese.