Shrimp and Artichoke with Pasta
Elevate your weeknight dinner with the irresistible Shrimp and Artichoke with Pasta—a vibrant, Mediterranean-inspired dish bursting with flavor and ready in just 30 minutes. Perfectly cooked pasta is tossed in a buttery garlic sauce infused with lemon juice and optional dry white wine for depth, while tender shrimp and quartered artichoke hearts bring a deliciously fresh and savory touch. Enhanced with red pepper flakes, Parmesan cheese, and a sprinkle of fresh parsley, this dish is as elegant as it is easy to make. Ideal for seafood lovers, this recipe combines simple techniques with bold ingredients to create a restaurant-quality meal at home. Whether you’re entertaining guests or seeking a quick yet impressive dinner idea, this shrimp pasta recipe is your go-to solution!
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Recipe Information
Ingredients
- 12 oz Pasta (spaghetti, linguine, or fettuccine)
- 2 tbsp Olive oil
- 3 tbsp Unsalted butter
- 1 lb Medium shrimp (peeled and deveined)
- 14 oz Artichoke hearts (canned or jarred, drained and quartered)
- 4 cloves Garlic (minced)
- 0.25 cup Dry white wine (optional)
- 2 tbsp Lemon juice (freshly squeezed)
- 0.25 tsp Red pepper flakes
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Parmesan cheese (grated)
- 2 tbsp Parsley (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat until the butter is melted and bubbling.
Add the shrimp to the skillet in a single layer. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 2-3 minutes on each side until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining tablespoon of butter and the minced garlic. Cook for 1 minute until fragrant, being careful not to burn the garlic.
Stir in the artichoke hearts and cook for 2-3 minutes until they are heated through.
If using white wine, pour it into the skillet and allow it to cook for 1-2 minutes to reduce slightly. Add the lemon juice and red pepper flakes.
Return the cooked shrimp to the skillet, stirring to combine. Pour in the reserved pasta water, a little at a time, to loosen the sauce and create a silky texture.
Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Taste and adjust seasoning with the remaining salt and black pepper as necessary.
Remove the skillet from heat and stir in the grated Parmesan cheese until melted and incorporated.
Garnish with chopped parsley and an additional sprinkle of Parmesan cheese, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.1 g | 132% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1074 mg | 358% | |
| Sodium | 6275 mg | 273% | |
| Total Carbohydrate | 170.7 g | 62% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 7.5 g | ||
| Protein | 185.2 g | 370% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1703 mg | 131% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2258 mg | 48% | |
*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.
