Shrimp and Artichoke Pasta Recipe


Pasta with shrimp, artichoke hearts, basil pesto, and peas. An awesome fast, pull-together meal.

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Photography Credit:
Elise Bauer

A good friend of mine launched me to this Shrimp and Artichoke Pasta recipe years in the past and it has change into considered one of my favourite dishes to make for a midweek meal.

Even although it seems to be like there’s lots occurring—shrimp, artichokes, peas, pesto, pasta—the entire dish may be made within the time it takes to cook dinner the pasta! 

Shrimp Artichoke Pasta

The recipe makes use of gadgets that I sometimes preserve readily available within the freezer—frozen shrimp, peas, and artichoke hearts—in addition to pesto. I make my very own basil pesto in the summertime and freeze it to make use of all 12 months lengthy, or if I’m out, I’ll purchase some prepared made. If it’s winter and there’s no basil pesto to be discovered on the market, I’ll make kale pesto, which works simply as properly.

After raiding the pantry and freezer, all you want is a few garlic, inexperienced onions, and parsley. Easy!

Recipe and pictures up to date, first printed 2008

Shrimp and Artichoke Pasta Recipe

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Ingredients

  • 1/2 pound linguine, fettuccine, spaghetti, or different pasta
  • 1/four cup ready basil pesto (or spinach, arugula, or kale pesto)
  • 2 Tbsp olive oil
  • 1 clove garlic, finely minced
  • 1 pound uncooked shrimp (21 to 30 depend), peeled, deveined
  • 1 cup frozen peas
  • eight ounces frozen artichoke coronary heart quarters, thawed, lower in half lengthwise
  • 1/three cup thinly sliced inexperienced onions, together with the greens
  • 1/three cup minced contemporary parsley
  • Salt and freshly floor black pepper to style

Method

1 Boil the pasta: Heat a big pot of salted water (four quarts of water, 2 tablespoons salt) on excessive warmth till boiling.

Add the pasta. Cook uncovered on excessive warmth with a vigorous boil till al dente (cooked however nonetheless slightly agency), about 10 minutes or no matter your pasta package deal says is acceptable for al dente.

2 Reserve some pasta cooking liquid, drain pasta. Once the pasta is completed, and earlier than draining the pasta, scoop out one cup of the pasta cooking liquid and reserve. Drain the pasta.

three Toss the pasta with the pesto and preserve it heat.

four Sauté the shrimp and garlic: Heat oil in a big skillet over medium-high warmth. Add the garlic and shrimp and cook dinner, stirring, for 1 minute, till the shrimp is pink however not fairly cooked by way of.

5 Add the peas and artichokes, decrease the warmth to medium, cowl and cook dinner for a further minute.

6 Add inexperienced onions, parsley, pasta: Add the inexperienced onions and parsley, scale back the warmth to low. Add the pasta and a few third of a cup of the reserved cooking water.

Toss to coat evenly. Add extra cooking water if the pasta continues to be slightly too dry.

Season with salt and pepper. Serve instantly.

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