Shrimp and Artichoke Pasta PT30M https://img1.recipesrun.com/201907/2019/0923/6f/a/803304/300x200x90.jpg Pasta with shrimp, artichoke hearts, basil pesto, and peas. A great quick, pull-together meal. The recipe uses items that I typically keep on hand in the freezer—frozen shrimp, peas, and artichoke hearts—as well as pesto.Even though it looks like there’s a lot going on—shrimp, artichokes, peas, pesto, pasta—the whole dish can be made in the time it takes to cook the pasta! 4 servings Ingredients: Freshly ground black pepper Salt 1/3 cup Minced fresh parsley 1/3 cup Thinly sliced green onions, including the greens 8 oz. Frozen artichoke heart quarters, thawed, cut in half lengthwise 1 cup Frozen peas 1 pound Raw shrimp (21 to 30 count), peeled, deveined 1 clove Garlic, finely minced 2 tbsp. Olive oil 1/4 cup Prepared basil pesto 1/2 pound Linguine

Shrimp and Artichoke Pasta

5.0

( By Tracy )

Pasta with shrimp, artichoke hearts, basil pesto, and peas. A great quick, pull-together meal. The recipe uses items that I typically keep on hand in the freezer—frozen shrimp, peas, and artichoke hearts—as well as pesto.Even though it looks like there’s a lot going on—shrimp, artichokes, peas, pesto, pasta—the whole dish can be made in the time it takes to cook the pasta!

01 Information

Grade easy
Serving 4 servings
Prep Time 15 Mins
Cook Time 15 Mins
Total Time 30 Mins

02 Ingredients

- Freshly ground black pepper
- Salt
- 1/3 cup Minced fresh parsley
- 1/3 cup Thinly sliced green onions, including the greens
- 8 oz. Frozen artichoke heart quarters, thawed, cut in half lengthwise
- 1 cup Frozen peas
- 1 pound Raw shrimp (21 to 30 count), peeled, deveined
- 1 clove Garlic, finely minced
- 2 tbsp. Olive oil
- 1/4 cup Prepared basil pesto
- 1/2 pound Linguine

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03 Method

Step 1

Heat a large pot of salted water (4 quarts of water, 2 tablespoons salt) on high heat until boiling.
Step 2

Add the pasta. Cook uncovered on high heat with a vigorous boil until al dente (cooked but still a little firm), about 10 minutes or whatever your pasta package says is appropriate for al dente.
Step 3

Once the pasta is done, and before draining the pasta, scoop out one cup of the pasta cooking liquid and reserve. Drain the pasta.
Step 4

Toss the pasta with the pesto and keep it warm.
Step 5

Heat oil in a large skillet over medium-high heat. Add the garlic and shrimp and cook, stirring, for 1 minute, until the shrimp is pink but not quite cooked through.
Step 6

Add the peas and artichokes, lower the heat to medium, cover and cook for an additional minute.
Step 7

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.
Step 8

Toss to coat evenly. Add more cooking water if the pasta is still a little too dry.Season with salt and pepper. Serve immediately.

04 Author

Tracy

88 Recipes

Shrimp and Artichoke Pasta

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