Shrimp and Artichoke Linguine
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6 (as a main course)
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Course
Main Course
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Cuisine
Italian
Shrimp and Artichoke Linguine
Description
This pasta dish uses linguine cooked to al dente and tossed with plump shrimp quickly sautéed in butter and olive oil with garlic. The addition of quartered, well-drained artichoke hearts warms through gently with the shrimp, adding a slightly tangy and tender vegetable component.
Lemon zest and juice provide a fresh citrus brightness that cuts through the richness of butter and olive oil, lifting the flavors. Freshly chopped parsley adds herbal notes, while grated Parmesan adds a savory finishing touch. The reserved pasta cooking liquid can be added to loosen the sauce and help it coat the noodles evenly.
The dish is suitable as a simple, fresh seafood pasta, ideal for a weeknight meal or light dinner. The balance of buttery richness, bright lemon, and savory cheese complements the natural sweetness of shrimp and mild artichokes.
Ingredients
- 1 lb linguine reserve 1 cup cooking liquid
- 3 Tbsp olive oil
- 4 Tbsp butter unsalted
- 3 garlic pressed or minced (about 1 1/2 Tbsp, large or 4 medium cloves
- 1 lb Shrimp 21-25 count, peeled and deveined, large
- 1 tsp sea salt for shrimp
- 1/4 tsp black pepper freshly ground
- artichoke hearts not marinated, well drained and quartered, two 15-oz cans
- 1/4 cup parsley finely chopped, fresh
- 1 tsp lemon zest, grated
- 1/4 cup lemon juice from 2 small lemons, freshly squeezed
- 1/2 cup Parmesan Cheese freshly grated, to serve
Instructions
- Prep: Grate lemon zest from the first lemon then squeeze juice from both lemons. Drain artichoke hearts, cut into quarters and pat dry with papertowels.
- Cook linguine in a large pot of water with 1 Tbsp salt (8-10 minutes) or according to package instructions. Reserve 1 cup pasta cooking liquid then drain pasta (no need to rinse).
- Meanwhile, In a large (12-14 inch) heavy-bottomed pan over medium heat, add 4 Tbsp butter and 3 Tbsp olive oil. Once butter is sizzling, add 4 pressed garlic cloves an stir 1 minute. Add shrimp in a single layer and sprinkle with 1 tsp salt and 1/4 tsp black pepper. Saute shrimp 1-2 minutes per side, just until pink and not translucent.
- Add artichokes and toss to combine for another 2 minutes, or just until warmed through. Remove from heat and stir in 1/4 cup chopped parsley, 1 tsp lemon zest, and 1/4 cup lemon juice.
- Pour shrimp and artichokes over drained pasta and toss to combine. If juicier pasta is desired, drizzle with reserved cooking liquid from pasta (I added 1/2 cup pasta liquid).
User Reviews
Overall Rating
5
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