0 from 63 votes
Shrimp and Artichoke Linguine
Who doesn't love a great 30 minute meal? This shrimp and artichoke linguine recipe is so flavorful with a zesty garlic-lemon-herb sauce that will make your heart go pitter pat. So fresh, light and easy!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 (as a main course)
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 lb linguine reserve 1 cup cooking liquid
- 3 Tbsp olive oil
- 4 Tbsp unsalted butter
- 3 large or 4 medium garlic cloves pressed or minced (about 1 1/2 Tbsp)
- 1 lb large shrimp 21-25 count, peeled and deveined
- 1 tsp sea salt for shrimp
- 1/4 tsp black pepper freshly ground
- Two 15-oz cans artichoke hearts not marinated, well drained and quartered
- 1/4 cup fresh parsley finely chopped
- 1 tsp grated lemon zest
- 1/4 cup freshly squeezed lemon juice from 2 small lemons
- 1/2 cup freshly grated parmesan cheese 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).
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