Ingredients for Artichoke Garlic Linguine
- 1 pound linguine
- Marinated Artichoke Hearts
- 4 cloves garlic, minced
- Dried Basil Leaves
- Dried Oregano Leaves
- Dried Thyme Leaves
- Roma Tomatoes
How to Make Artichoke Garlic Linguine
- Cook linguine according to package directions. Reserve about 1/2 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant (about 30 seconds), being careful not to burn.
- Add marinated artichoke hearts and cook for 2-3 minutes, stirring occasionally.
- Stir in cooked linguine, reserved pasta water, and lemon juice. Toss to combine.
- Season with salt and pepper to taste. Add red pepper flakes for extra heat (optional).
- If adding shrimp, add it to the skillet with the linguine and cook until pink and opaque (about 2-3 minutes).
- Serve immediately, garnished with fresh parsley (optional).
- Enjoy with a fresh salad and crusty bread!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
9g
Fat
0g
Carbs
11g
