Shrimp And Artichoke Linguine Recipe

Shrimp and Artichoke Linguine

This flavorful dish is perfect for a quick and easy weeknight dinner.

Ingredients:

• 1 pound linguine
• 3 tablespoons olive oil
• 4 tablespoons unsalted butter
• 3 large garlic cloves, minced (about 1 1/2 tablespoons)
• 1 pound large shrimp (21-25 count), peeled and deveined
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 (15-ounce) cans artichoke hearts, drained and quartered (not marinated)
• 1/4 cup chopped fresh parsley
• 1 teaspoon grated lemon zest
• 1/4 cup freshly squeezed lemon juice
• 1/2 cup freshly grated Parmesan cheese, for serving (optional)

Cooking Guide:

1. Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve 1 cup of the pasta water before draining.
2. Sauté the Shrimp: While the pasta cooks, heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add the shrimp to the pan and cook for 1-2 minutes per side, or until pink and cooked through. Remove the shrimp from the pan and set aside.
3. Sauté the Garlic and Artichokes: Add the remaining 2 tablespoons of butter to the pan. Once melted, add the garlic and cook for 30 seconds, until fragrant. Be careful not to burn the garlic. Add the artichoke hearts and cook for another 2 minutes, or until warmed through.
4. Combine and Serve: Remove the pan from heat and stir in the lemon zest, lemon juice, and chopped parsley. Add the cooked shrimp back to the pan. Toss the drained linguine with the shrimp and artichoke mixture. If desired, add a drizzle of reserved pasta water to create a juicier sauce. Serve immediately with grated Parmesan cheese (optional).

Tips:

• For added flavor, use white wine instead of half of the lemon juice. Add the wine to the pan with the garlic and cook until slightly reduced before adding the artichoke hearts.
• If you don’t have fresh parsley, you can substitute 1 tablespoon of dried parsley.
• This recipe is easily customizable. For a spicier dish, add a pinch of red pepper flakes to the pan with the garlic. You can also add other vegetables, such as chopped sun-dried tomatoes or spinach, to the pan with the artichoke hearts.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or chicken broth if needed to prevent drying out.