Shrimp and Artichoke Pasta

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Pasta with shrimp, artichoke hearts, basil pesto, and peas. A great quick, pull-together meal.

Photography Credit: Elise Bauer

A friend of mine introduced me to this Shrimp and Artichoke Pasta recipe years ago and it has become one of my favorite dishes to make for a midweek meal.

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! 

Shrimp Artichoke Pasta

The recipe uses items that I typically keep on hand in the freezer—frozen shrimp, peas, and artichoke hearts—as well as pesto. I make my own basil pesto in the summer and freeze it to use all year long, or if I’m out, I’ll buy some ready made. If it’s winter and there is no basil pesto to be found at the market, I’ll make kale pesto, which works just as well.

After raiding the pantry and freezer, all you need is some garlic, green onions, and parsley. Easy!

Recipe and photos updated, first published 2008

Shrimp and Artichoke Pasta Recipe

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  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4

Ingredients

  • 1/2 pound linguine, fettuccine, spaghetti, or other pasta
  • 1/4 cup prepared basil pesto (or spinach, arugula, or kale pesto)
  • 2 Tbsp olive oil
  • 1 clove garlic, finely minced
  • 1 pound raw shrimp (21 to 30 count), peeled, deveined
  • 1 cup frozen peas
  • 8 ounces frozen artichoke heart quarters, thawed, cut in half lengthwise
  • 1/3 cup thinly sliced green onions, including the greens
  • 1/3 cup minced fresh parsley
  • Salt and freshly ground black pepper to taste

Method

1 Boil the pasta: Heat a large pot of salted water (4 quarts of water, 2 tablespoons salt) on high heat until boiling.

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.

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

3 Toss the pasta with the pesto and keep it warm.

4 Sauté the shrimp and garlic: 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.

5 Add the peas and artichokes, lower the heat to medium, cover and cook for an additional minute.

6 Add green onions, parsley, pasta: 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.

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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Adapted from a recipe in Julee Rosso's Fresh Start cookbook.

Shrimp Artichoke Pasta

Showing 4 of 16 Comments

  • Steve

    1. I marinade the shrimp. Start by drying the shrimp, laying them out on a sheet pan or plate, and seasoning one side of each with kosher salt, black pepper, tarragon, and red pepper flakes. Seasoning the shrimp, rather than seasoning the marinade, allows the amount of each to be accurate in the marinade. Put the seasoned shrimp and sliced garlic in a bowl and add enough olive oil to allow a good coating / soaking. Set aside to marinate in the refrigerator for 30 minutes. I slice the garlic because I want to be able to easily remove it from the residual oil when I saute the shrimp. I don’t want to cook it the same amount of time as the shrimp to minimize the chance of burning.

    2. Try to remove as much moisture from the artichokes as reasonable. You want them to saute, not steam. There is a lot of water in there because they normally steam in the bag. To dewater, squeeze the leafy part of the thawed artichoke hearts over the sink with the leaves pointing down. Then place them cut side up on a plate and season with kosher salt and black pepper. If you’re not ready to start, place uncovered in the refrigerator to stay cool and to dehydrate a bit.

    Preheat a large saute pan over medium heat, and then add 1/2 tablespoon of butter and enough olive oil to saute the artichokes. When the oil/butter is hot, place the artichokes, cut side down, in the saute pan and cook for 3 to 4 minutes until they start to obtain a bit of color. Flip each and cook the other side until a bit of color is obtained. Remove the artichokes to a prep bowl.

    3. While the artichokes are cooking, remove each shrimp from the marinade, leaving the garlic behind, and set aside. Fish out the sliced garlic and reserve to a small prep bowl. Reserve the oil for cooking the shrimp.

    4. When the artichokes are removed, add another 1/2 tablespoon of butter to the saute pan as well as the reserved marinade oil. Add additional oil if needed. When the oil/butter is hot, place the shrimp in the pan, seasoned side down. Cook without moving for 3-4 minutes until the shrimp gets color on it. Flip the shrimp. Add the garlic and the artichokes. Cook until the shrimp are done, then remove all to a serving bowl

    5. Consider adding oven-roasted miniature tomatoes.

  • Jeff

    I was thinking of making it with zoodles. Any advice?

  • Jeri

    So, I need to take a main dish to book group party and this sounds so good. Any ideas on how I can make it “hold” well until the dinner time…about one hour?

  • LiberalFoodie

    Frozen artichokes? I never knew such a thing existed! Where do you get them? I hope TJ’s has them. thanks for sharing this wonderful recipe and picture!

    TJ’s does indeed carry them. Also check out what Cook Think says about frozen artichoke hearts as well as Lydia from The Perfect Pantry. Lydia prefers the Bird’s Eye brand. Personally I found TJ’s frozen artichokes to be a bit acidic. I haven’t tried Bird’s Eye yet. ~Elise

  • Sam

    This recipe was amazing. It was so simple and provided smiles all around. I added a little bit to it though. I cut the shrimp amount in half and added some scallops and a piece of lobster I picked up at the seafood market.

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