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Shrimp and Artichoke Linguine
Who doesn't love a great 30 minute meal? This shrimp and artichoke linguine recipe is so flavorful with a zesty garlic-lemon-herb sauce that will make your heart go pitter pat. So fresh, light and easy!
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●pan
📝 Preparation Steps
1
Prep: Grate lemon zest from the first lemon then squeeze juice from both lemons. Drain artichoke hearts, cut into quarters and pat dry with papertowels.
grated lemon zest1 tsp
2
Cook linguine in a large pot of water with 1 Tbsp salt (⏱️ 8-10 minutes) or according to package instructions. Reserve 1 cup pasta cooking liquid then drain pasta (no need to rinse).
linguine (reserve 1 cup cooking liquid)1 lb
3
Meanwhile, In a large (12-14 inch) heavy-bottomed pan over medium heat, add 4 Tbsp butter and 3 Tbsp olive oil. Once butter is sizzling, add 4 pressed garlic cloves an stir ⏱️ 1 minute. Add shrimp in a single layer and sprinkle with 1 tsp salt and 1/4 tsp black pepper. Saute shrimp ⏱️ 1-2 minutes per side, just until pink and not translucent.
olive oil3 Tbsplarge shrimp (21-25 count, peeled and deveined)1 lbsea salt for shrimp1 tsptsp black pepper (freshly ground)1/4
4
Add artichokes and toss to combine for another ⏱️ 2 minutes, or just until warmed through. Remove from heat and stir in 1/4 cup chopped parsley, 1 tsp lemon zest, and 1/4 cup lemon juice.
grated lemon zest1 tsp
5
Pour shrimp and artichokes over drained pasta and toss to combine. If juicier pasta is desired, drizzle with reserved cooking liquid from pasta (I added 1/2 cup pasta liquid).
large shrimp (21-25 count, peeled and deveined)1 lbsea salt for shrimp1 tsp
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