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Shrimp and Artichoke Linguine Recipe

A bright and easy shrimp and artichoke linguine tossed with lemon, parsley, butter, and Parmesan.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 6 servings

Ingredients

  • 1 lb linguine 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 lemon zest grated
  • 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 juice from both lemons into a small bowl; drain and cut the artichoke hearts into quarters and pat them dry with paper towels.
  • Bring a large pot of salted water to a boil (add 1 Tbsp salt), then cook 1 lb linguine according to package directions (about 8–10 minutes) until al dente; reserve 1 cup 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, 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 freshly ground black pepper; sauté 1–2 minutes per side until pink and opaque but not overcooked.
  • Add the quartered artichoke hearts to the pan and toss for about 2 minutes until heated through; remove the pan from the heat and stir in 1/4 cup chopped parsley, 1 tsp lemon zest, and 1/4 cup lemon juice.
  • Pour the shrimp and artichoke mixture over the drained linguine and toss to combine; if you prefer a looser sauce, add reserved pasta cooking liquid a little at a time (about 1/2 cup used as desired) until you reach the desired consistency.
  • Serve immediately with 1/2 cup freshly grated Parmesan cheese sprinkled on top.

Equipment

  • Large Pot
  • 12–14 inch heavy-bottomed skillet
  • Colander
  • Measuring Spoons
  • Measuring cup
  • Tongs
  • Microplane or grater
  • Paper Towels

Notes

  • Reserve pasta water to loosen the sauce as needed.
  • Do not overcook the shrimp; they cook quickly and should be just opaque.
  • Pat canned artichokes dry to avoid excess liquid.
  • Use freshly grated Parmesan for best flavor.