Pasta with Shrimp and Artichokes
Elevate your dinner table with this vibrant and easy-to-make Pasta with Shrimp and Artichokes recipe. Perfectly al dente linguine or spaghetti is tossed in a luscious garlic-butter and white wine sauce, enhanced by the briny sweetness of tender shrimp and the subtle tang of artichoke hearts. Freshly squeezed lemon juice and a hint of crushed red pepper flakes add brightness and a touch of heat, while Parmesan cheese and parsley tie everything together with irresistible creaminess and freshness. This Mediterranean-inspired dish comes together in just 35 minutes, making it an ideal choice for a quick weeknight meal or an impressive dinner party dish. Serve it with a crisp glass of white wine for a gourmet experience at home! Perfect for seafood and pasta lovers alike, this recipe is sure to become a new favorite.
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Recipe Information
Ingredients
- 12 oz Pasta (linguine or spaghetti)
- 1 lb Large shrimp, peeled and deveined
- 14 oz Canned artichoke hearts, drained and quartered
- 4 cloves Garlic, minced
- 3 tbsp Olive oil
- 2 tbsp Butter
- 1 cup Dry white wine
- 2 tbsp Lemon juice, freshly squeezed
- 1 cup Grated Parmesan cheese
- 2 tbsp Fresh parsley, chopped
- 0.5 tsp Crushed red pepper flakes (optional)
- to taste Salt
- to taste Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Season the shrimp lightly with salt and black pepper.
In a large skillet over medium heat, add 2 tablespoons of olive oil. Once heated, add the shrimp and cook for about 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Allow the butter to melt, then add the minced garlic. Sauté for 1 minute until fragrant.
Add the dry white wine to the skillet and bring to a simmer. Cook for 2-3 minutes, allowing the wine to reduce slightly.
Stir in the artichoke hearts and cook for 2 minutes until warmed through.
Reduce the heat to low. Stir in the cooked shrimp and any juices they’ve released back into the skillet.
Add the lemon juice, crushed red pepper flakes (if using), and the cooked pasta to the skillet. Toss everything together to coat the pasta in the sauce. If the mixture seems dry, gradually add the reserved pasta water, 1/4 cup at a time, until the desired consistency is reached.
Sprinkle the dish with grated Parmesan cheese and chopped parsley. Toss to combine. Adjust seasoning with additional salt and black pepper if needed.
Serve immediately, garnished with additional Parmesan and parsley if desired.
Nutrition Facts
Calories |
2304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.0 g | 123% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 1003 mg | 334% | |
| Sodium | 5340 mg | 232% | |
| Total Carbohydrate | 161.0 g | 59% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 8.6 g | ||
| Protein | 174.8 g | 350% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1416 mg | 109% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2447 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
