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
Scale
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.
