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If you’re craving a dish that feels like a warm hug on a plate, this Shrimp and Artichoke Linguine Recipe is absolutely the way to go. It combines tender shrimp with velvety artichokes and bright lemon notes, all tossed with perfectly cooked linguine. Whether you’re cooking for friends or a cozy night in, this dish offers a delightful balance of flavors and textures that’s sure to impress and satisfy.
Ingredients You’ll Need
This Shrimp and Artichoke Linguine Recipe is built on a handful of simple, high-quality ingredients, each playing a crucial role in creating a harmonious, well-rounded dish. From the silky linguine to the fresh lemon juice, every element enhances the taste, texture, or vibrant color.
- Linguine, 1 lb: This long, flat pasta perfectly cradles the sauce and ingredients, giving each bite a delightful chew.
- Olive oil, 3 Tbsp: Adds a fruity richness that balances the buttery elements in the pan.
- Unsalted butter, 4 Tbsp: Provides a smooth, luscious base that helps the shrimp and artichokes shine.
- Garlic cloves, 3 large or 4 medium: Pressed or minced for an aromatic punch that infuses the oil and butter beautifully.
- Large shrimp, 1 lb (peeled and deveined): The star protein, tender and slightly sweet once sautéed.
- Sea salt, 1 tsp: Enhances the shrimp’s natural briny flavor perfectly.
- Black pepper, 1/4 tsp freshly ground: Adds just the right hint of spice and warmth.
- Artichoke hearts, two 15-oz cans: Well drained and quartered, they bring a mild, slightly nutty taste with a soft texture.
- Fresh parsley, 1/4 cup finely chopped: Adds a pop of green freshness and subtle earthiness.
- Lemon zest, 1 tsp grated: Delivers bright aromatic citrus notes without overwhelming the dish.
- Lemon juice, 1/4 cup freshly squeezed: Brings a tangy brightness that cuts through the richness of butter and shrimp.
- Parmesan cheese, 1/2 cup freshly grated: To finish with a nutty, savory touch that melts beautifully into every forkful.
How to Make Shrimp and Artichoke Linguine Recipe
Step 1: Prep Your Ingredients
Start by zesting the lemon, then squeeze the juice from both lemons and set them aside. Drain the artichoke hearts well, cutting them into quarters if needed, and pat them dry with paper towels to avoid excess liquid in your sauce. This prep step ensures your flavors are concentrated and bright.
Step 2: Cook the Linguine
Bring a large pot of salted water to a boil and cook the linguine according to the package directions, typically 8 to 10 minutes until al dente. Be sure to reserve one cup of pasta cooking liquid before draining. This starchy water is a secret weapon you’ll use later to keep the pasta juicy and silky when tossed with the shrimp and artichoke mixture.
Step 3: Sauté Garlic and Shrimp
In a large heavy-bottomed skillet over medium heat, melt the butter with olive oil until sizzling. Add the pressed garlic and stir for about one minute until fragrant and golden but not browned. Arrange the shrimp in a single layer, seasoning with salt and pepper, and sauté for 1 to 2 minutes per side just until the shrimp turn pink and opaque. This quick cooking locks in moisture and flavor for perfectly tender shrimp.
Step 4: Add Artichokes and Flavorings
Stir in the drained artichoke hearts and toss gently, warming them through for about two minutes. Remove the pan from heat, then fold in the chopped parsley, lemon zest, and lemon juice. This adds fresh herbal and citrus notes that brighten the entire dish and balance the richness beautifully.
Step 5: Combine and Toss
Pour the shrimp and artichoke mixture over the drained linguine, then toss everything together to coat evenly. If you’d like a looser, more luscious texture, drizzle in about half a cup of the reserved pasta cooking liquid as you toss. This keeps the pasta deliciously moist and helps the sauce cling to every strand.
How to Serve Shrimp and Artichoke Linguine Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese on top adds a savory finish that enhances the creamy, buttery notes in the dish. For an extra pop of color and flavor, scatter a little more chopped parsley right before serving.
Side Dishes
This pasta pairs wonderfully with a crisp green salad dressed simply with lemon vinaigrette or olive oil. A side of crusty garlic bread is also fantastic to soak up the luscious sauce, making the meal feel warm, hearty, and memorable.
Creative Ways to Present
Serve this Shrimp and Artichoke Linguine Recipe in shallow bowls to showcase the vibrant shrimp and artichoke pieces nestled in the pasta. For a fun twist, try topping it with a few toasted pine nuts or a light drizzle of chili oil if you like a subtle heat that contrasts the citrusy brightness.
Make Ahead and Storage
Storing Leftovers
Place leftover Shrimp and Artichoke Linguine in an airtight container and refrigerate for up to two days. Because of the delicate seafood and fresh lemon, it’s best enjoyed within this timeframe to maintain the ideal flavors and textures.
Freezing
While you can freeze this dish, be aware that the texture of shrimp and artichokes might change slightly upon thawing. If you do freeze it, use a freezer-safe container and consume within one month for best quality. Thaw gently in the refrigerator before reheating.
Reheating
Reheat gently in a skillet over low heat, adding a splash of water or broth to revive the sauce and keep the pasta from drying out. Avoid microwaving if possible, as gentle heat preserves the texture of the shrimp and artichokes better.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely and pat dry to avoid excess water in the pan. Frozen shrimp can work wonderfully and save time when fresh shrimp aren’t available.
Are canned artichoke hearts a good substitute for fresh?
Yes, canned artichoke hearts are perfect for this recipe as long as they are well drained and not marinated. They offer consistent flavor and tenderness, making the dish quick and easy to assemble.
Can I make this dish gluten-free?
Definitely. Simply swap linguine for gluten-free pasta of your choice. The sauce and other ingredients remain the same and will still taste fantastic.
What kind of wine pairs well with this dish?
A crisp, citrusy white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully, accentuating the lemon and light seafood flavors without overpowering the delicate artichokes.
How spicy is this Shrimp and Artichoke Linguine Recipe?
This recipe isn’t spicy by default, making it perfect for all palates. However, you can easily add a pinch of red pepper flakes during cooking if you like a little heat to balance the brightness and richness.
Final Thoughts
This Shrimp and Artichoke Linguine Recipe has quickly become one of my go-to dishes when I want something impressive yet straightforward. Its blend of fresh ingredients, delightful textures, and bright flavors brings a sense of joy to any meal. Give it a try—you might just find your new favorite pasta!
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Shrimp and Artichoke Linguine Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Shrimp and Artichoke Linguine is a vibrant and flavorful seafood pasta dish featuring succulent shrimp sautéed with tender artichoke hearts, garlic, and a bright lemon-parsley sauce. Tossed with perfectly cooked linguine and a touch of parmesan, it’s a quick and elegant meal perfect for weeknight dinners or entertaining guests.
Ingredients
Pasta
- 1 lb linguine (reserve 1 cup cooking liquid)
Shrimp and Sauce
- 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)
To Serve
- 1/2 cup freshly grated parmesan cheese
Instructions
- Prep Lemon and Artichokes: Grate the zest from one lemon and then squeeze the juice from both lemons. Drain the artichoke hearts thoroughly, then cut into quarters and pat dry with paper towels to remove excess moisture.
- Cook Linguine: Bring a large pot of salted water to a boil and cook linguine according to package instructions, typically 8-10 minutes until al dente. Reserve 1 cup of the pasta cooking liquid before draining the pasta; do not rinse.
- Sauté Shrimp and Garlic: In a large heavy-bottomed skillet or pan (12-14 inch) over medium heat, heat the olive oil and butter together. When the butter is sizzling, add the pressed garlic and sauté for about 1 minute until fragrant. Add the shrimp in a single layer and season with salt and black pepper. Cook the shrimp for 1-2 minutes on each side until pink and opaque but not overcooked.
- Add Artichokes and Flavorings: Toss in the quartered artichoke hearts and cook for an additional 2 minutes just until heated through. Remove the pan from heat and stir in the chopped parsley, lemon zest, and lemon juice to brighten the sauce.
- Combine Pasta and Sauce: Pour the shrimp and artichoke mixture over the cooked linguine and toss well to combine. For a more saucy and moist pasta, slowly add reserved pasta cooking liquid (about 1/2 cup) to loosen the mixture as needed. Serve immediately topped with freshly grated parmesan cheese.
Notes
- Be careful not to overcook shrimp; it should be just pink and opaque for the best texture.
- Adjust lemon juice and zest to taste if you prefer a more or less tangy flavor.
- Reserve some pasta water as it helps to create a silky sauce that clings to the pasta.
- Use fresh parsley for a bright herbal note, but basil or chives can add a nice variation.
- For gluten-free version, substitute linguine with gluten-free pasta.
