Description
A flavorful and quick shrimp and artichoke pasta dish featuring tender shrimp, tender artichoke hearts, fresh peas, and vibrant basil pesto tossed with your choice of linguine, fettuccine, or spaghetti. This recipe offers a balanced, satisfying meal perfect for weeknight dinners with a fresh herbal touch and easy preparation.
Ingredients
Scale
Pasta
- 1/2 pound linguine, fettuccine, spaghetti, or other pasta
Sauce and Protein
- 1/4 cup prepared basil pesto (or spinach, arugula, or kale pesto)
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, finely minced
- 1 pound raw shrimp (21 to 30 count), peeled, deveined
- 1 cup frozen peas
- 8 ounces frozen artichoke heart quarters, thawed, cut in half lengthwise
- 1/3 cup thinly sliced green onions, including the greens
- 1/3 cup minced fresh parsley
- Kosher salt and freshly ground black pepper to taste
Instructions
- Boil the Pasta: Heat a large pot with 4 quarts of salted water (2 tablespoons salt) over high heat until boiling. Add the pasta and cook uncovered with a vigorous boil until al dente, about 10 minutes or according to the package instructions.
- Reserve Pasta Water and Drain: Before draining, scoop out one cup of the pasta cooking water and set aside. Drain the pasta and keep it warm.
- Sauté Shrimp and Garlic: Heat olive oil in a large skillet over medium-high heat. Add the minced garlic and shrimp, cooking and stirring for 1 minute until shrimp turn pink but are not fully cooked through.
- Finish Cooking Shrimp: Lower the heat to medium, cover the skillet, and cook for an additional minute to ensure shrimp are cooked through.
- Add Vegetables and Herbs: Add the green onions, parsley, peas, and artichoke hearts to the skillet. Reduce heat to low.
- Toss Pasta with Sauce: Add the cooked pasta and about one-third cup of the reserved pasta water to the skillet. Toss everything together to coat evenly. Add more pasta water if the mixture seems dry. Season with kosher salt and freshly ground black pepper to taste.
- Serve: Serve the pasta immediately while warm, enjoying the fresh and savory flavors.
Notes
- This pasta dish combines shrimp, artichoke hearts, basil pesto, and peas for a quick, flavorful weeknight meal.
- Using reserved pasta water helps to create a smooth, well-coated sauce.
- Feel free to substitute the basil pesto with spinach, arugula, or kale pesto for different flavor variations.
- Ensure not to overcook the shrimp to maintain a tender texture.
Nutrition
- Serving Size: 1 serving
- Calories: 363 kcal
- Sugar: 4 g
- Sodium: 878 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 7 g
- Protein: 24 g
- Cholesterol: 143 mg
