Ingredients for Pasta With Shrimp And Artichokes
- Artichoke Bottoms
- Medium Shrimp
- 1/2 teaspoon salt
- Fresh Ground Black Pepper
- 2 tablespoons olive oil
- 1/2 medium yellow onion, finely chopped
- Garlic Cloves
- Lemons, Zest Of
- 1/4 teaspoon red pepper flakes (or to taste)
- White Wine
- 1 cup chicken broth
- Fresh Lemon Juice
- 1/4 cup chopped fresh parsley, plus extra for garnish
- Linguine
- 1/4 cup diced fresh tomato (optional, for garnish)
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How to Make Pasta With Shrimp And Artichokes
- Preheat oven to 400°F (200°C). Drain artichoke hearts and cut into 1/4-inch slices.
- Pat shrimp dry with paper towels. Toss with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Heat olive oil in a large sauté pan over medium-high heat. Add half of the shrimp and cook until pink and opaque, about 1 minute per side. Remove with a slotted spoon and set aside.
- Repeat with remaining shrimp.
- Reduce heat to medium-low. Add onion and cook until softened, about 5 minutes.
- Add garlic, lemon zest, and red pepper flakes. Cook for 1 minute more.
- Add artichoke hearts and cook until lightly browned, about 8-10 minutes.
- Stir in white wine, scraping up any browned bits from the pan. Simmer until liquid is reduced by half, about 3-5 minutes.
- Add chicken broth, lemon juice, 1 tablespoon parsley, and remaining salt and pepper. Bring to a simmer and cook until slightly thickened, about 5-7 minutes.
- While sauce simmers, cook pasta according to package directions. Drain.
- Add cooked shrimp to the sauce and heat through.
- Add the drained pasta to the pan and toss to coat with the sauce, about 2 minutes.
- Serve immediately, garnished with remaining parsley and diced tomatoes (optional).
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
12g
Fat
9g
Carbs
23g
