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Homemade Shrimp and Artichoke Linguine Recipe photo

Shrimp and Artichoke Linguine Recipe

A bright, garlicky linguine tossed with tender shrimp and artichoke hearts finished with lemon and Parmesan.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings

Equipment

  • Large Pot
  • 12–14 inch heavy-bottomed skillet or sauté pan
  • Colander
  • Measuring cups and spoons
  • Knife and cutting board
  • Tongs or pasta fork

Ingredients
  

  • 1 lb linguine reserve 1 cup cooking liquid
  • 3 Tbsp olive oil
  • 4 Tbsp unsalted butter
  • 3 large 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
  • 2 15-oz cans artichoke hearts not marinated, well drained and quartered
  • 1/4 cup fresh parsley finely chopped
  • 1 tsp grated lemon zest from first lemon
  • 1/4 cup fresh lemon juice from 2 small lemons
  • 1/2 cup freshly grated Parmesan cheese to serve

Instructions
 

  • Grate the zest from one lemon and then squeeze the juice from both lemons; set aside.
  • Drain the artichoke hearts well, quarter them, and pat dry with paper towels.
  • Bring a large pot of water to a boil, add 1 tablespoon salt, and cook 1 lb linguine 8–10 minutes or according to package directions until al dente. Reserve 1 cup of the pasta cooking liquid, then drain the pasta.
  • While the pasta cooks, heat a 12–14 inch heavy-bottomed skillet over medium heat and add 4 Tbsp butter and 3 Tbsp olive oil. When the butter is sizzling, add the minced garlic and cook, stirring, for about 1 minute until fragrant.
  • Add 1 lb peeled and deveined large shrimp in a single layer and season with 1 tsp sea salt and 1/4 tsp black pepper. Sauté 1–2 minutes per side until the shrimp turn pink and are no longer translucent.
  • Add the quartered artichoke hearts to the pan and toss to combine; cook 1–2 minutes more just until warmed through.
  • Remove the skillet from the heat and stir in 1/4 cup chopped fresh parsley, 1 tsp grated lemon zest, and 1/4 cup lemon juice.
  • Pour the shrimp and artichoke mixture over the drained linguine and toss to combine; add reserved pasta cooking liquid a little at a time (about 1/2 cup as desired) to loosen the sauce.
  • Serve topped with 1/2 cup freshly grated Parmesan cheese.

Notes

  • Reserve pasta water to adjust sauce consistency.
  • Pat artichokes dry to avoid diluting the sauce.
  • Do not overcook shrimp; cook until just opaque.
  • Use freshly grated Parmesan for best flavor.