Shrimp and Artichoke Pasta

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

  • 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.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • 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.

  • 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.

  • 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. :)

  • 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.

  • 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.

  • Becky

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

    Yes, canned will work too. ~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.

  • 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

  • Meghan

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