No ImageShrimp and Artichoke Pasta

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  1. Ginny Willcox

    I make something similar to this with spinach artichoke dip instead of pesto.

  2. MaryAnn

    Sounds delicious but what is the nutritional value. Calories, fat, carbs etc

  3. Steve

    1. I marinade the shrimp. Start by drying the shrimp, laying them out on a sheet pan or plate, and seasoning one side of each with kosher salt, black pepper, tarragon, and red pepper flakes. Seasoning the shrimp, rather than seasoning the marinade, allows the amount of each to be accurate in the marinade. Put the seasoned shrimp and sliced garlic in a bowl and add enough olive oil to allow a good coating / soaking. Set aside to marinate in the refrigerator for 30 minutes. I slice the garlic because I want to be able to easily remove it from the residual oil when I saute the shrimp. I don’t want to cook it the same amount of time as the shrimp to minimize the chance of burning.

    2. Try to remove as much moisture from the artichokes as reasonable. You want them to saute, not steam. There is a lot of water in there because they normally steam in the bag. To dewater, squeeze the leafy part of the thawed artichoke hearts over the sink with the leaves pointing down. Then place them cut side up on a plate and season with kosher salt and black pepper. If you’re not ready to start, place uncovered in the refrigerator to stay cool and to dehydrate a bit.

    Preheat a large saute pan over medium heat, and then add 1/2 tablespoon of butter and enough olive oil to saute the artichokes. When the oil/butter is hot, place the artichokes, cut side down, in the saute pan and cook for 3 to 4 minutes until they start to obtain a bit of color. Flip each and cook the other side until a bit of color is obtained. Remove the artichokes to a prep bowl.

    3. While the artichokes are cooking, remove each shrimp from the marinade, leaving the garlic behind, and set aside. Fish out the sliced garlic and reserve to a small prep bowl. Reserve the oil for cooking the shrimp.

    4. When the artichokes are removed, add another 1/2 tablespoon of butter to the saute pan as well as the reserved marinade oil. Add additional oil if needed. When the oil/butter is hot, place the shrimp in the pan, seasoned side down. Cook without moving for 3-4 minutes until the shrimp gets color on it. Flip the shrimp. Add the garlic and the artichokes. Cook until the shrimp are done, then remove all to a serving bowl

    5. Consider adding oven-roasted miniature tomatoes.

  4. Jeff

    I was thinking of making it with zoodles. Any advice?

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  5. 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?

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