This post may contain affiliate links. Read my disclosure policy.
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!
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
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.
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)
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.
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)
Shrimp and Artichoke Linguine
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
- 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.
- 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).
- 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.
- 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.
- 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).
♥ FAVORITE THINGS ♥
Shown in this post: (no one paid us to write this; just affiliate links to stuff we love):
*I love the surface area on this Staub cast iron fry pan
* This Wusthof Santoku Knife is awesome for veggies & anything really
* This lemon juicer is sturdy and dishwasher friendly
What are you cookin’ up tonight? I love getting dinner ideas and inspiration from y’all!
Delicious and quick! Super easy to make and so good. Highly recommended.
Hi Kena! That’s great to hear, thanks for sharing.
I just added this web site to my google reader, great stuff. Can not get enough!
I recently made this for my seafood pasta loving mom for her birthday. She cares for my dad with Parkinson’s and can no longer enjoy a restaurant, so I gave it my best shot to make that experience for her. This recipe was so easy and SO GOOD! It got rave reviews, even from my kids, and we can’t wait to make it again! Thank you!!!
That is the best when kids love what we moms make. That’s so great!
So good! I added some sliced heart of palm and red pepper flakes but otherwise made it exactly as written. YUM! Re: the heart of palm, years ago there used to be a little Brazilian cafe in my small town that made a pasta and shrimp dish that had heart of palm and I’ve been trying to find a similar recipe since. This reminded me of it so I gave it a try with the addition of hear of palm, nd it is so delicious. I did not add any of the pasta water since I prefer my pasta kind of dry and not creamy/juicy.
I’m glad you found, tried, and loved this recipe! Thanks for your review, Debbie.
Thank you so much for sharing that with me, Debbie! I’m glad you enjoyed this linguine!
Hi I purchased cooked shrimp by mistake. How do I take care if this step if I’m not going to cook the shrimp.
Hi Ria, using raw shrimp imparts more flavor to the dish, but you can thaw completely if frozen then pat dry and put them on the skillet just until they are warmed through. You don’t want to cook them again or they will turn rubbery and dry.
Made it tonight and we loved it.. my 2 years old son loved it and you know how that makes Moms feel specially first time Moms and that never cook before lol . Thank you Natasha!
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
Quick question, one of your other recipes for Creamy Alfredo, can I substitute cooking white wine instead of Chardonnay? Thanks, love yr other recipes!
Hi Ken, I highly recommend avoiding cooking wines that have additives and can cause the flavors to be off. Even a $5 bottle of inexpensive dry white wine would serve better than a cooking wine.
Followed recipe exact …..it was excellent !!!!
Will make again
I’m so happy you enjoyed that. Thank you for sharing that with us!
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!
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 🙂
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!! 🙂
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.
I’m so happy to hear that, Jim! Thank you for the wonderful feedback!
I just made this tonight and it was DELICIOUS!!!
Thank you Natasha!
You’re so welcome Nancy! I’m so happy you enjoyed it!
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!!!!!
My pleasure Karen! I’m happy to hear how much you’re enjoying the recipes. Thanks for following and sharing your awesome review!
Could you please email me some salad suggestions to accompany the shrimp & artichoke pasta? Thanks!
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 here.
This was a great recipe. Made it last night my husband and picky son loved it.
I’m so happy to hear that! Thanks so much for an awesome review! 🙂
You and shrimps, now I am craving shrimp as well!
Haha, yes, I’m a little obsessed :D.
I love shrimp in pasta like this! It is an amazing combination and you really just cannot get enough of it!
I agree. It was all of the things I was craving in one bowl! 🙂
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!
The lemon really takes it to a whole new level of flavor. Thank you so much Maureen. That’s quite a compliment 🙂
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!
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! 🙂
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.
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! 🙂
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!
Lol. Let’s google this first. Thanks for the good laugh. That’s awesome!
Artichokes are fantastic! You are missing something very special…
Wonderful recipe! Followed as written except I added cayenne due to my own personal preference. My 18 year old granddaughter home from Ohio State University loved it.
I’m so glad you enjoyed it! Thank you for the wonderful review!