Shrimp and Artichoke Pasta

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

Photography Credit: Elise Bauer

Okay, pardon me in advance, but I think I’ve just had a Sandra Lee moment with this dish. Wait, the parsley is fresh from the garden, does that count?

Let’s look at the ingredients—shrimp (best to get frozen and defrost yourself, unless you can get fresh, because most of what you buy in the store is “previously frozen” anyway), artichoke hearts (frozen), peas (frozen, they’re good!), basil pesto (not in season, but I make mine in the summer and freeze it), and pasta (from a box, I guess you could get fresh or make it yourself), onion greens and garlic from the farmers market, and parsley (redemption).

An easy weeknight pasta dish assuming your freezer is well stocked. ;-)

Shrimp Artichoke Pasta

Shrimp and Artichoke Pasta Recipe

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


  • 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


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 15 Comments

  • 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?

  • Toni

    So I made this last night substituting chicken for the shrimp, and it was FABULOUS! Very tasty. All I did was season the chicken breasts with salt and pepper, and threw them in the pan until they were cooked through, then cut them into cubes and added them back into the pan with the artichokes (used canned), peas and green onions. I also used thin fettucini noodles instead of regular spaghetti. I like a thicker pasta. It was great – thanks for this recipe!! Try it with chicken! :)

  • Allie H.

    Made this last night for dinner. Absolutely delicious and quick and easy too!! I love this website!!!!!

  • Kevin Eldridge

    This was wonderful. However, I added twice as much pesto to the noodles. 2 TBS did not seem like enough and it wasn’t. Granted no one wants to talk to me after eating this meal. But, I do not care. It was superb.

  • Elise

    Clearly my tongue-in-cheek remark regarding SL struck a nerve.

    I must admit I’ve had a huge change of heart regarding Sandra Lee. Although I still really dislike her cook-from-premade-packaged-goods approach, it goes against everything for which I strive in my own cooking, I have nothing but admiration and respect for her as a person and as an entrepreneur, after seeing her biography on TV. Her story really is amazing.

    Back to the recipe. Thanks for the suggestions and the kudos. It’s an easy to put together recipe and a great use frozen foods that many of us might find in our freezer.

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