Shrimp and Artichoke Linguine Recipe
If you’re looking for a dish that combines the bright flavors of the sea with the earthy richness of artichokes, then this Shrimp and Artichoke Linguine Recipe is your answer! This delightful pasta dish is not only quick to prepare but also brings a touch of elegance to any dinner table. The succulent shrimp, tender artichokes, and zesty lemon all come together for a flavor explosion that will impress your family and friends. Plus, it’s a fantastic way to enjoy seafood in a comforting pasta dish.
Why It’s Crowd-Pleasing
This Shrimp and Artichoke Linguine Recipe is a perfect choice for gatherings, dinner parties, or even just a cozy night in. The combination of shrimp and artichokes provides a beautiful contrast in texture, while the garlic and lemon add a burst of flavor that is simply irresistible. It’s rich yet light, making it suitable for any season. Whether you’re serving it at a festive celebration or a casual weeknight dinner, this dish is sure to delight everyone at the table.
Ingredient Checklist
- 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
Essential Tools for Success
- Large pot: For boiling the linguine to perfection.
- Skillet: To sauté the shrimp and artichokes.
- Garlic press or knife: To mince the garlic easily.
- Measuring cups and spoons: For accurate ingredient measurements.
- Colander: To drain the pasta and reserve the cooking liquid.
Shrimp and Artichoke Linguine Recipe Cooking Guide
Step 1: Cook the Linguine
Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of the cooking liquid, then drain the pasta and set it aside.
Step 2: Prepare the Shrimp
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
Step 3: Sauté the Shrimp
Add the peeled and deveined shrimp to the skillet. Season with sea salt and freshly ground black pepper. Cook for about 3-4 minutes, flipping halfway through, until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
Step 4: Cook the Artichokes
In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the quartered artichoke hearts. Sauté for about 3-4 minutes until they are heated through and slightly golden.
Step 5: Combine Everything
Return the shrimp to the skillet with the artichokes. Pour in the reserved pasta cooking liquid, lemon juice, and lemon zest. Stir to combine, then add the cooked linguine. Toss everything together to coat the pasta in the sauce.
Step 6: Add Fresh Ingredients
Toss in the finely chopped parsley. Adjust seasoning with additional salt and pepper to taste. If you’d like a creamier texture, you can add more of the reserved pasta cooking liquid.
Step 7: Serve
Serve the Shrimp and Artichoke Linguine hot, topped with freshly grated parmesan cheese. Garnish with additional parsley if desired. Enjoy your delicious meal!
Variations by Season
- Spring: Add fresh asparagus or peas for a touch of green and sweetness.
- Summer: Incorporate fresh cherry tomatoes for a burst of color and flavor.
- Fall: Mix in some sautéed mushrooms for an earthy depth.
- Winter: Use frozen artichokes and shrimp for convenience without sacrificing flavor.
Method to the Madness
The magic of this Shrimp and Artichoke Linguine Recipe lies in its simplicity and the harmony of flavors. The garlic provides a savory base, while the lemon juice adds brightness and balances the richness of the butter. By sautéing the shrimp and artichokes in the same skillet, you’re able to capture all the delicious flavors from the shrimp, creating a cohesive dish that is satisfying and delightful.
Make Ahead Like a Pro
If you’re planning to serve this dish for a gathering, you can prep some elements ahead of time. Cook the linguine and store it in an airtight container in the refrigerator. You can also prepare the garlic and chop the artichokes and parsley in advance. When you’re ready to serve, simply sauté the shrimp and artichokes, then combine everything for a quick and easy meal that tastes fresh and delicious.
Common Questions
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw them properly before cooking to ensure even cooking and the best texture.
What can I substitute for linguine?
If you don’t have linguine on hand, you can use fettuccine, spaghetti, or any other pasta shape you prefer. Just adjust the cooking time as needed.
Can I make this dish dairy-free?
Yes! Substitute the unsalted butter with a dairy-free alternative and omit the parmesan cheese or use a dairy-free cheese substitute.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or microwave, adding a splash of water to help with moisture.
Hungry for More?
If this Shrimp and Artichoke Linguine Recipe has tickled your taste buds, you’ll want to explore more quick and delicious recipes that celebrate the simplicity and joy of cooking. From vibrant salads to rich dessert recipes, there’s a whole world of flavors out there waiting for you to discover. Stay tuned for more culinary adventures that will keep your kitchen lively and your taste buds dancing!
This Shrimp and Artichoke Linguine Recipe is a delightful way to bring the flavors of the sea to your dinner table. With its bright and savory notes, it’s a dish that not only satisfies but also brings a sense of celebration to any meal. So gather your ingredients, roll up your sleeves, and get ready to impress with this crowd-pleasing pasta delight!
Shrimp and Artichoke Linguine Recipe
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of the cooking liquid, then drain the pasta and set it aside.
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
- Add the peeled and deveined shrimp to the skillet. Season with sea salt and freshly ground black pepper. Cook for about 3-4 minutes, flipping halfway through, until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the quartered artichoke hearts. Sauté for about 3-4 minutes until they are heated through and slightly golden.
- Return the shrimp to the skillet with the artichokes. Pour in the reserved pasta cooking liquid, lemon juice, and lemon zest. Stir to combine, then add the cooked linguine. Toss everything together to coat the pasta in the sauce.
- Toss in the finely chopped parsley. Adjust seasoning with additional salt and pepper to taste. If you’d like a creamier texture, you can add more of the reserved pasta cooking liquid.
- Serve the Shrimp and Artichoke Linguine hot, topped with freshly grated parmesan cheese. Garnish with additional parsley if desired. Enjoy your delicious meal!
Notes
- Prep ingredients ahead of time for a quick meal.
- Feel free to substitute linguine with your favorite pasta shape.
- Store leftovers in an airtight container for up to 2 days.
