Shrimp and Artichoke Pasta PT30M https://img1.cooker-king.com/201907/2019/0923/6f/a/803304/300x200x90.jpg Pasta with shrimp, artichoke hearts, basil pesto, and peas. A great quick, pull-together meal. The recipe uses items that I typically keep on hand in the freezer—frozen shrimp, peas, and artichoke hearts—as well as pesto.Even though it looks like there’s a lot going on—shrimp, artichokes, peas, pesto, pasta—the whole dish can be made in the time it takes to cook the pasta! 4 servings Ingredients: Freshly ground black pepper Salt 1/3 cup Minced fresh parsley 1/3 cup Thinly sliced green onions, including the greens 8 oz. Frozen artichoke heart quarters, thawed, cut in half lengthwise 1 cup Frozen peas 1 pound Raw shrimp (21 to 30 count), peeled, deveined 1 clove Garlic, finely minced 2 tbsp. Olive oil 1/4 cup Prepared basil pesto 1/2 pound Linguine

    Shrimp and Artichoke Pasta

    3.8

    ( By Tracy )

    Pasta with shrimp, artichoke hearts, basil pesto, and peas. A great quick, pull-together meal. The recipe uses items that I typically keep on hand in the freezer—frozen shrimp, peas, and artichoke hearts—as well as pesto.Even though it looks like there’s a lot going on—shrimp, artichokes, peas, pesto, pasta—the whole dish can be made in the time it takes to cook the pasta!
    01 Information
    • Grade easy
    • Serving 4 servings
    • Prep Time 15 Mins
    • Cook Time 15 Mins
    • Total Time 30 Mins
    02 Ingredients
      • Freshly ground black pepper
      • Salt
      • 1/3 cup Minced fresh parsley
      • 1/3 cup Thinly sliced green onions, including the greens
      • 8 oz. Frozen artichoke heart quarters, thawed, cut in half lengthwise
      • 1 cup Frozen peas
      • 1 pound Raw shrimp (21 to 30 count), peeled, deveined
      • 1 clove Garlic, finely minced
      • 2 tbsp. Olive oil
      • 1/4 cup Prepared basil pesto
      • 1/2 pound Linguine
    03 Method
    • Step 1
      Heat a large pot of salted water (4 quarts of water, 2 tablespoons salt) on high heat until boiling.
    • Step 2
      Add the pasta. Cook uncovered on high heat with a vigorous boil until al dente (cooked but still a little firm), about 10 minutes or whatever your pasta package says is appropriate for al dente.
    • Step 3
      Once the pasta is done, and before draining the pasta, scoop out one cup of the pasta cooking liquid and reserve. Drain the pasta.
    • Step 4
      Toss the pasta with the pesto and keep it warm.
    • Step 5
      Heat oil in a large skillet over medium-high heat. Add the garlic and shrimp and cook, stirring, for 1 minute, until the shrimp is pink but not quite cooked through.
    • Step 6
      Add the peas and artichokes, lower the heat to medium, cover and cook for an additional minute.
    • Step 7
      Add the green onions and parsley, reduce the heat to low. Add the pasta and about a third of a cup of the reserved cooking water.
    • Step 8
      Toss to coat evenly. Add more cooking water if the pasta is still a little too dry.Season with salt and pepper. Serve immediately.
    04 Author
    Tracy Tracy
    88 Recipes

    Related Recipes