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Shrimp and Artichoke Linguine Recipe

This shrimp and artichoke linguine is a 30-minute meal! It has a fresh and light lemon herb sauce - DELICIOUS!! | natashaskitchen.com

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Who doesn’t love a great 30 minute meal? This shrimp and artichoke linguine tastes and looks complicated but it’s so easy and quick to put together. If you prep the ingredients before starting, you can finish this dish in as much time as it takes to cook the pasta. Score!

This linguine recipe is so flavorful with a zesty garlic-lemon-herb sauce that will make your heart go pitter pat. It’s so fresh and light. I went back for seconds and my husband had thirds, then he called me “Chef.” I kinda like the sound of that ;). This shrimp pasta recipe is a winner!

This shrimp and artichoke linguine pasta is a 30-minute meal! It has a fresh and light lemon herb sauce - DELICIOUS!! | natashaskitchen.com

Ingredients for Shrimp and Artichoke Linguine:

1 lb linguine (reserve 1 cup cooking liquid)
3 Tbsp olive oil
4 Tbsp unsalted butter
3 large or 4 medium garlic cloves, pressed or minced (about 1 1/2 Tbsp)
1 lb large shrimp (21-25 count), peeled and deveined
1 tsp sea salt for shrimp
1/4 tsp black pepper, freshly ground
Two 15-oz cans artichoke hearts (not marinated), well drained and quartered
1/4 cup fresh parsley, finely chopped
1 tsp grated lemon zest
1/4 cup freshly squeezed lemon juice (from 2 small lemons)
1/2 cup freshly grated parmesan cheese to serve

This shrimp and artichoke linguine pasta is a 30-minute meal! It has a fresh and light lemon herb sauce - DELICIOUS!! | natashaskitchen.com

How to Cook Shrimp Linguine:

1. Prep: Grate lemon zest from the first lemon then squeeze juice from both lemons. Drain artichoke hearts, cut into quarters and pat dry with paper towels.

Shrimp and Artichoke Linguine-2

Shrimp and Artichoke Linguine-3

2. Cook linguine in a large pot of water with 1 Tbsp salt (8-10 minutes) or according to package instructions. Reserve 1 cup pasta cooking liquid then drain pasta (no need to rinse pasta)

Shrimp and Artichoke Linguine-4

3. Meanwhile, In a large (12-14 inch) pan over medium heat, add 4 Tbsp butter and 3 Tbsp olive oil. Once butter is sizzling, add 4 pressed garlic cloves an stir 1 minute. Add shrimp in a single layer and sprinkle with 1 tsp salt and 1/4 tsp black pepper. Sautee shrimp 1-2 minutes per side, just until pink and not translucent.

This shrimp and artichoke linguine pasta is a 30-minute meal! It has a fresh and light lemon herb sauce - DELICIOUS!! | natashaskitchen.com

4. Add artichokes and toss to combine for another 2 minutes, or just until warmed through. Remove from heat and stir in 1/4 cup chopped parsley, 1 tsp lemon zest, and 1/4 cup lemon juice

This shrimp and artichoke linguine pasta is a 30-minute meal! It has a fresh and light lemon herb sauce - DELICIOUS!! | natashaskitchen.com

5. Pour shrimp and artichokes over drained pasta and toss to combine. If juicier pasta is desired, drizzle with reserved cooking liquid from pasta (I added 1/2 cup pasta liquid)

This shrimp and artichoke linguine pasta is a 30-minute meal! It has a fresh and light lemon herb sauce - DELICIOUS!! | natashaskitchen.com

Shrimp and Artichoke Linguine

5 from 4 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Who doesn't love a great 30 minute meal? This shrimp and artichoke linguine recipe is so flavorful with a zesty garlic-lemon-herb sauce that will make your heart go pitter pat. So fresh, light and easy!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $18-$22
Servings: 6 (as a main course)

Ingredients

  • 1 lb linguine reserve 1 cup cooking liquid
  • 3 Tbsp olive oil
  • 4 Tbsp unsalted butter
  • 3 large or 4 medium garlic cloves pressed or minced (about 1 1/2 Tbsp)
  • 1 lb large shrimp 21-25 count, peeled and deveined
  • 1 tsp sea salt for shrimp
  • 1/4 tsp black pepper freshly ground
  • Two 15-oz cans artichoke hearts not marinated, well drained and quartered
  • 1/4 cup fresh parsley finely chopped
  • 1 tsp grated lemon zest
  • 1/4 cup freshly squeezed lemon juice from 2 small lemons
  • 1/2 cup freshly grated parmesan cheese to serve

Instructions

  1. Prep: Grate lemon zest from the first lemon then squeeze juice from both lemons. Drain artichoke hearts, cut into quarters and pat dry with papertowels.
  2. Cook linguine in a large pot of water with 1 Tbsp salt (8-10 minutes) or according to package instructions. Reserve 1 cup pasta cooking liquid then drain pasta (no need to rinse).
  3. Meanwhile, In a large (12-14 inch) heavy-bottomed pan over medium heat, add 4 Tbsp butter and 3 Tbsp olive oil. Once butter is sizzling, add 4 pressed garlic cloves an stir 1 minute. Add shrimp in a single layer and sprinkle with 1 tsp salt and 1/4 tsp black pepper. Saute shrimp 1-2 minutes per side, just until pink and not translucent.
  4. Add artichokes and toss to combine for another 2 minutes, or just until warmed through. Remove from heat and stir in 1/4 cup chopped parsley, 1 tsp lemon zest, and 1/4 cup lemon juice.
  5. Pour shrimp and artichokes over drained pasta and toss to combine. If juicier pasta is desired, drizzle with reserved cooking liquid from pasta (I added 1/2 cup pasta liquid).

 

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This shrimp and artichoke linguine pasta is a 30-minute meal! It has a fresh and light lemon herb sauce - DELICIOUS!! | natashaskitchen.com

What are you cookin’ up tonight? I love getting dinner ideas and inspiration from y’all!

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Karen Piskor
    April 17, 2019

    A M A Z I N G !!!!!!
    NATASHA! You better be writing your cookbook as I’m reviewing, because it WILL be a NY TIMES BEST SELLER! This recipe was PICTURE perfect and tasted beyond DELICIOUS! So EASY to prep and came together quickly! It’s a FAV!! You are the BEST! Reply

    • Natashas Kitchen
      April 17, 2019

      Wow! I’m so happy you love our recipes Karen! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment 🙂 Reply

    • Natasha
      April 17, 2019

      Hi Karen, you are so sweet and thoughtful. I sure appreciate your beautiful comment after what feels like a very long day. Happy and blessed Easter to you!! 🙂 Reply

  • Jim
    October 26, 2018

    What more can I say, simple and so good. I am a pretty experienced cook, but I really liked your photos and descriptions for less experienced person. You will make them a better cook. Great job. Reply

    • Natashas Kitchen
      October 27, 2018

      I’m so happy to hear that, Jim! Thank you for the wonderful feedback! Reply

  • Nancy Harper
    October 12, 2018

    I just made this tonight and it was DELICIOUS!!!
    Thank you Natasha! Reply

    • Natashas Kitchen
      October 13, 2018

      You’re so welcome Nancy! I’m so happy you enjoyed it! Reply

  • Karen
    March 27, 2018

    NATASHA!! This was the BEST recipe EVER!!! I’m so sorry that I don’t have a photo, as it was BEAUTIFUL and the most DELICIOUS meal!! Yes, CHEF would be a worthy title, after pulling this together!! It also re-heated so nicely! ALL of your recipes are NO FAIL and 5 star RESTAURANT quality!! Thanks so much for sharing your talent!!!!! Reply

    • Natasha's Kitchen
      March 28, 2018

      My pleasure Karen! I’m happy to hear how much you’re enjoying the recipes. Thanks for following and sharing your awesome review! Reply

  • Laurie Albrigo
    June 20, 2017

    Could you please email me some salad suggestions to accompany the shrimp & artichoke pasta? Thanks! Reply

    • Natasha
      natashaskitchen
      June 21, 2017

      I would pick a fresh salad – maybe one with greens like our Greek Salad or our Cucumber Tomato Salad – you can explore all of our salads hereReply

  • Amy
    July 1, 2015

    This was a great recipe. Made it last night my husband and picky son loved it. Reply

    • Natasha
      natashaskitchen
      July 1, 2015

      I’m so happy to hear that! Thanks so much for an awesome review! 🙂 Reply

  • June 30, 2015

    You and shrimps, now I am craving shrimp as well! Reply

    • Natasha
      natashaskitchen
      July 1, 2015

      Haha, yes, I’m a little obsessed :D. Reply

  • I love shrimp in pasta like this! It is an amazing combination and you really just cannot get enough of it! Reply

    • Natasha
      natashaskitchen
      June 30, 2015

      I agree. It was all of the things I was craving in one bowl! 🙂 Reply

  • June 29, 2015

    Wow Natasha! Another wonderful recipe from you! Shrimps and artichoke together? I love the idea! Love that you used some lemons here too. It looks so simple yet it remained to look elegant and amazing. Wonderful! Reply

    • Natasha
      natashaskitchen
      June 30, 2015

      The lemon really takes it to a whole new level of flavor. Thank you so much Maureen. That’s quite a compliment 🙂 Reply

  • June 27, 2015

    Natasha, this pasta looks so simple and amazing, especially with the artichokes. I bet it has so much flavor, and so light too, I can’t believe there’s no heavy cream in the dish! Reply

    • Natasha
      natashaskitchen
      June 27, 2015

      It is nice to have a pasta without the cream, but it’s still loaded with so much flavor and the pasta is so juicy from the sauce and reincorporating some of the pasta cooking liquid. I hope you love it! 🙂 Reply

  • Marina
    June 27, 2015

    Looks good but what kind of taste do the artichoke give? What do they taste like? Never had them before.

    For dinner- we had “Okroshka”. It’s been too hot in Washington, so Okroshka was perfect. Reply

    • Natasha
      natashaskitchen
      June 27, 2015

      They are pretty plain and take on the flavor of the sauce (garlic, lemon, parsley and butter). I’m so glad you liked the okroshka! 🙂 Reply

    • June 29, 2015

      Even I love artichokes! Shhhh. Don’t tell my wife. But I do! So I’m going to totally make this recipe. They pair perfect with pasta too, so Natasha, thanks for this one! I used to think (I know, I’m naive) that shrimp didn’t need to be cooked. I bought a humorous bag of it and defrosted on the countertop in the kitchen. Almost just ate them. My aunt stopped me just in time, saying, hmmm, Let’s google this first! Reply

      • Natasha
        natashaskitchen
        June 30, 2015

        Lol. Let’s google this first. Thanks for the good laugh. That’s awesome! Reply

    • PATRICIA GARCIA
      April 15, 2018

      Artichokes are fantastic! You are missing something very special… Reply

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