This post may contain affiliate links. Read my disclosure policy. 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 finish this 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 is a winner!
Ingredients for Shrimp and Artichoke Linguine:
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
How to Cook Shrimp Linguine:
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.
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)
Meanwhile, In a large (12-14 inch) 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. Sautee 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)
♥ FAVORITE THINGS ♥ Shown in this post: (no one paid us to write this; just affiliate links to stuff we love): *I love the surface area on this Staub cast iron fry pan * This Wusthof Santoku Knife is awesome for veggies & anything really * This lemon juicer is sturdy and dishwasher friendly
What are you cookin’ up tonight? I love getting dinner ideas and inspiration from y’all!
