1. 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?

    • Elise

      Hi Jeri, I think it will stay well warmed. You might need to swirl in some of the hot pasta cooking water right before serving to loosen it up.

  2. 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! :)

  3. Allie H.

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

  4. 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 Bauer

      I agree that the recipe needed more pesto Kevin, now I make it with 4 Tbsp, so I’ve adjusted the recipe, thank you!

  5. 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.

  6. Amy

    This is nothing like what Sandra Lee makes (have you seen her Kwanzaa cake? good lord…). Homemade pesto, home grown parsley, and greens from a farmers market, this is a great dish. :)

  7. A. G.

    There is nothing wrong with using frozen vegetables…now canned is another story…overcooked, processed, high sodium and flavorless.
    This is a good recipe. I would not use prepared pesto, because I am lucky enough to have frozen pesto from my summer garden.

  8. Peter Albertson

    Wonderful, tasty dish, especially if you have last year’s (mine is two years old and still fine) pesto. Now try it with fresh asparagus. It’s as good or even better.

  9. Becky

    I can’t find frozen artichoke hearts here. Would canned ones be okay?

    Yes, canned will work too. ~Elise

  10. 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.

  11. 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

  12. Meghan

    Do you think I could leave out the peas? I’ve never been a huge pea fan.

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