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.

Related Tags

Shrimp and Artichoke Pasta

4.3

( By Tracy )

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