Shrimp and Artichoke Pasta PT30M https://img1.recipesrun.com/201907/2019/0923/6f/a/803304/300x200x50.jpg 4 servings Ingredients: Freshly ground black pepper Salt 1/3 cup Minced fresh parsley 1/3 cup Thinly sliced green onions, including the greens 8 oz. Frozen artichoke heart quarters, thawed, cut in half lengthwise 1 cup Frozen peas 1 pound Raw shrimp (21 to 30 count), peeled, deveined 1 clove Garlic, finely minced 2 tbsp. Olive oil 1/4 cup Prepared basil pesto 1/2 pound Linguine

Shrimp and Artichoke Pasta

By Tracy

4 Person
30 Minutes
0 Calories
Pasta with shrimp, artichoke hearts, basil pesto, and peas. A great quick, pull-together meal. The recipe uses items that I typically keep on hand in the freezer—frozen shrimp, peas, and artichoke hearts—as well as pesto.Even though it looks like there’s a lot going on—shrimp, artichokes, peas, pesto, pasta—the whole dish can be made in the time it takes to cook the pasta!

Ingredients

  • Freshly ground black pepper

  • Salt

  • 1/3 cup Minced fresh parsley

  • 1/3 cup Thinly sliced green onions, including the greens

  • 8 oz. Frozen artichoke heart quarters, thawed, cut in half lengthwise

  • 1 cup Frozen peas

  • 1 pound Raw shrimp (21 to 30 count), peeled, deveined

  • 1 clove Garlic, finely minced

  • 2 tbsp. Olive oil

  • 1/4 cup Prepared basil pesto

  • 1/2 pound Linguine

Method

  • 01
    Heat a large pot of salted water (4 quarts of water, 2 tablespoons salt) on high heat until boiling.
  • 02
    Add the pasta. Cook uncovered on high heat with a vigorous boil until al dente (cooked but still a little firm), about 10 minutes or whatever your pasta package says is appropriate for al dente.
  • 03
    Once the pasta is done, and before draining the pasta, scoop out one cup of the pasta cooking liquid and reserve. Drain the pasta.
  • 04
    Toss the pasta with the pesto and keep it warm.
  • 05
    Heat oil in a large skillet over medium-high heat. Add the garlic and shrimp and cook, stirring, for 1 minute, until the shrimp is pink but not quite cooked through.
  • 06
    Add the peas and artichokes, lower the heat to medium, cover and cook for an additional minute.
  • 07
    Add the green onions and parsley, reduce the heat to low. Add the pasta and about a third of a cup of the reserved cooking water.
  • 08
    Toss to coat evenly. Add more cooking water if the pasta is still a little too dry.Season with salt and pepper. Serve immediately.

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Shrimp and Artichoke Pasta

Pasta with shrimp, artichoke hearts, basil pesto, and peas. A great quick, pull-together meal. The recipe uses items that I typically keep on hand in the freezer—frozen shrimp, peas, and artichoke hearts—as well as pesto.Even though it looks like there’s a lot going on—shrimp, artichokes, peas, pesto, pasta—the whole dish can be made in the time it takes to cook the pasta!
01 Information
  • Grade easy
  • Serving 4 servings
  • Prep Time 15 Mins
  • Cook Time 15 Mins
  • Total Time 30 Mins
02 Ingredients
Freshly ground black pepper
Salt
1/3 cup Minced fresh parsley
1/3 cup Thinly sliced green onions, including the greens
8 oz. Frozen artichoke heart quarters, thawed, cut in half lengthwise
1 cup Frozen peas
1 pound Raw shrimp (21 to 30 count), peeled, deveined
1 clove Garlic, finely minced
2 tbsp. Olive oil
1/4 cup Prepared basil pesto
1/2 pound Linguine
03 Method
Step 1
Heat a large pot of salted water (4 quarts of water, 2 tablespoons salt) on high heat until boiling.
Step 2
Add the pasta. Cook uncovered on high heat with a vigorous boil until al dente (cooked but still a little firm), about 10 minutes or whatever your pasta package says is appropriate for al dente.
Step 3
Once the pasta is done, and before draining the pasta, scoop out one cup of the pasta cooking liquid and reserve. Drain the pasta.
Step 4
Toss the pasta with the pesto and keep it warm.
Step 5
Heat oil in a large skillet over medium-high heat. Add the garlic and shrimp and cook, stirring, for 1 minute, until the shrimp is pink but not quite cooked through.
Step 6
Add the peas and artichokes, lower the heat to medium, cover and cook for an additional minute.
Step 7
Add the green onions and parsley, reduce the heat to low. Add the pasta and about a third of a cup of the reserved cooking water.
Step 8
Toss to coat evenly. Add more cooking water if the pasta is still a little too dry.Season with salt and pepper. Serve immediately.
04 Author
Tracy Tracy
88 Recipes
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