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, I would rather eat fresh artichokes whole), peas (frozen, they’re good!), basil pesto (not in season, but I make mine in the summer and freeze it, add Parmesan back to it when I use 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).
A great weeknight pasta dish assuming your freezer is well stocked. ;-)
Shrimp and Artichoke Pasta RecipePrint
- 1/2 pound linguine, fettuccine, spaghetti, or other pasta
- 2 Tbsp prepared basil pesto
- 2 Tbsp olive oil
- 1 clove garlic, finely minced
- 16 large shrimp, peeled, deveined
- 1 cup frozen peas
- 20 frozen artichoke heart quarters, thawed, cut in half lengthwise
- 1/3 cup thinly sliced green onion 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 8 to 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 to 2 minutes, until the shrimp is pink and 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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