Shrimp and Artichoke Linguine

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
Skill Level: Easy
Cost to Make: $18-$22
Servings: 6 (as a main course)


  • 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


  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).