Shrimp and Artichoke Pasta


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 Recipe

  • Yield: Serves 4


  • 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 Heat to boiling a large pot with at least 4 quarts of water in it. Once the water is boiling, salt it with 1 Tbsp of salt for every 4 quarts of water. Once the water returns to a boil add the pasta to the pot. Leave uncovered, let cook on high heat with a vigorous boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm).

2 Once the pasta is done, and before draining the pasta, scoop out one cup of the pasta cooking liquid and reserve. Drain the pasta. Toss the pasta with the pesto and keep it warm.

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

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Shrimp and Artichoke Pasta on Simply Recipes. Thank you!


If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

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

Never miss a recipe!

Subscribe to Simply Recipes free via email:

Showing 4 of 35 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! :)

  • Toni

    Do you think chicken would be a good substitute for the shrimp? My family is having a bit of shrimp overload this week. I would like to make this tomorrow and think that grilled chicken would be a good alternative.

    Don’t see why not. If you try it, please let us know in the comments how it turns out for you. ~Elise

  • Allie H.

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

  • teresa

    Elise…. I agree 100% with you on the “change of heart”. I used to think she was never a real chef and all these other things about her… BUT… when I was seeing the Chefography I was touched… she is not just a pretty face… I totally relate to her (the way she loved to cook with and for her family) and I was touched at how close she was with her grandmother even as a teenager!

    BTW-the recipe looks delicious.. I will definitely try to make it in the near future

View Responses / View More Comments / Leave a Comment