Shrimp and Artichoke Pasta

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

  • Yield: Serves 4.

Ingredients

  • 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

Method

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.

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Comments

  1. barbara

    I’ve been buying shrimp (we call them prawns) off the boats at the wharf when they come in each morning. They are so unbelievably fresh.

    Hi Barbara – Oh, so lucky! There is nothing better than completely fresh seafood. Just caught salmon, crab, scallops, yummmmm. ~Elise

  2. Kalyn

    How I would love to taste those fresh prawns that Barbara is talking about! But this sounds delicious, and all those ingredients are things I always have in the freezer. Sounds like a complete winner!

  3. Becky

    Don’t worry, this is so not even close to a Sandra Lee moment. It is way better to eat “whole” foods that have been frozen than processed junk from a can. I once saw Sandra Lee make “semi-homemade apple pie” with a store-bought pie crust that she dumped a jar of apple pie filling into. Gross. This pasta looks great though :)

  4. michelle @ TNS

    Okay, it’s a little Sandra Lee. But it’s not like you’re using powdered ranch dressing mix, so it’s not all that bad. I may just be rationalizing because I also always keep frozen shrimp and artichoke hearts around, but this looks yummy.

  5. Gayle

    Not in the least Sandra Lee. She never EVER makes a dish without at least one processed item in it. I happen to have all the ingredients for this on hand (I have a freezer full of pesto, in tiny containers, from last summer garden too :) I know what’s cooking for dinner at my house tonight. Thanx!

  6. 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

  7. Lydia (The Perfect Pantry)

    It’s not semi-homemade anything; you’re drawing on the strength of your pantry, including the freezer, to make something new and wonderful. No processed foods here — just a well-rounded pantry, which should be the backbone of any cook’s kitchen.

    Thanks Lydia! Yep, that SL reference was sort of tongue-in-cheek. I was just laughing realizing that the use of all of these frozen ingredients actually made a lot of sense in this recipe. ~Elise

  8. Lindsay

    This looks delicious! And yes, not even remotely Sandra Lee (gross – why she is on the Food Network is beyond me). Plus, to be “Sandra Lee,” you have to have at least one recipe for an alcoholic beverage per recipe. Even with breakfast items. Freaking alcoholic. So, you’re good.

  9. 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.

  10. Jody

    This is something similar to what I made Hubby for supper when the kids go to Youth Group. We call it “Date Night Food.” YUM! I’ll have to try adding peas/artichokes.

    Jody

  11. Farida

    I always buy shrimp and it stays in my fridge for a long time before I figure out what to do with it. Next time I buy it, I’ll know what to do with it:) Thanks!

  12. Jeremy

    I’ll agree with everyone else and say this is not a Sandra Lee recipe at all. I was worried you were going to start going on and on about “tablescapes.”

    Hah! I think I’m lacking the tablescape gene. My idea of decorating is a bowl of fresh fruit. :-) ~Elise

  13. Donald

    Hey, that’s what frozen is for. It’s still “homemade”. And the cool part is I think it’s more of a 30 minute meal (not that you are as obnoxious as RR) than a SL semi-homemade meal. I like it. This is the perfect meal for a weeknight-i’m-tired-from-work-and-traffic meal.

  14. Jennifer

    Puh-Lease! So NOT S.L. (Ever notice how she adds another syllable to certain words?) Love frozen artichokes. They actually taste like the real thing, not some pickeled briny thing from a jar. Thanks for thinking about the food, not the tablescape or the cocktail!

  15. Paula

    Elise: Even though you and I will most likely never meet (with you lucky person in California and me in New Hampshire), you are like a trusted friend or family member. Don’t EVER go over to the dark side thinking that you have anything in common with “that woman”! Your sensitivity to good cuisine continues to make you a stand-out in the food blog world. I look forward to making this dish – as someone else said, there’s usually frozen shrimp and artichokes in my freezer. We’ll toast to you and your parents (with a good California chardonnay) while we’re enjoying it. Here’s to good eating!

  16. Heidi A

    I’m giving this a go tonight using fresh asparagus and snow peas (which aren’t quite in season locally yet, but I couldn’t resist a bit of early spring).

  17. 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.

  18. 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.

  19. 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. :)

  20. 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.

  21. katie

    Fresh shrimp – what a very rare treat. Frozen is the only way I can get them raw. Otherwise they are always cooked, as well.
    As to the artichokes – we hade the whole ones last night – but frozen hearts and bottoms are sooo much less work for a pasta!
    Now I have to go find out who Sandra Lee is…

  22. 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.

  23. 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

  24. 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

  25. 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! :)