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Who doesn’t love a great 30 minute meal? This shrimp and artichoke linguine tastes and looks complicated but it’s so easy and quick to put together. If you prep the ingredients before starting, you can finishthis dish in as much time as it takes to cook the pasta. Score!
This linguine recipe is so flavorful with a zesty garlic-lemon-herb sauce that will make your heart go pitter pat. It’s so fresh and light. I went back for seconds and my husband had thirds, then he called me “Chef.” I kinda like the sound of that;).This shrimp pasta recipe isa winner!
Ingredients for Shrimp and Artichoke Linguine:
1 lb linguine (reserve 1 cup cooking liquid)
3Tbsp olive oil
4Tbsp unsalted butter
3 large or 4 mediumgarlic 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
How to Cook Shrimp Linguine:
1. Prep: Grate lemon zest from the first lemon then squeeze juice from both lemons. Drain artichoke hearts, cut into quarters and pat dry with paper towels.
2. 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 pasta)
3. Meanwhile, In a large (12-14 inch) pan over medium heat, add4Tbsp 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. Sautee shrimp 1-2 minutes per side, just until pink and not translucent.
4. Addartichokes 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
5. 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)
Shrimp and Artichoke Linguine
5 from 21 votes
Author: Natasha of NatashasKitchen.com
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 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins
Ingredients
Servings: 6 (as a main course)
- 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).
- Full Nutrition Label
- Nutrition Disclosure
Course: Main Course
Cuisine: Italian
Keyword: Shrimp and Artichoke Linguine
Skill Level: Easy
Cost to Make: $$
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Shownin this post: (no one paid us to write this; just affiliate links tostuff we love):
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What are you cookin’ up tonight? I love getting dinner ideas and inspiration from y’all!