Lemony Shrimp and Artichoke Pasta Toss
- 1 pound linguine
- ¾ cup freshly grated Parmesan cheese
- ½ cup freshly squeezed lemon juice
- ¼ cup extra-virgin olive oil
- 1 tablespoon grated lemon zest
- ¼ cup unsalted butter
- 1 ½ tablespoon minced fresh garlic
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon sea salt
- freshly ground black pepper to taste
- 2 (14 ounce) cans artichoke hearts in water - drained, patted dry, and quartered
- ¼ cup minced fresh parsley
- Bring a large pot of lightly salted water to a boil. Cook linguine in boiling water until al dente, 8 to 10 minutes. Drain, reserving 1 cup water.
- Whisk Parmesan cheese, lemon juice, olive oil, and lemon zest together in a large bowl until lemon sauce is smooth.
- Melt butter in a skillet over medium-low heat. Saute garlic cloves in melted butter until fragrant, for 1 minute; add shrimp, season with salt and pepper, and sauté until the shrimp begins to turn pink, for 2 minutes. Stir artichoke hearts in with the shrimp; continue cooking until the artichoke hearts are warmed, for 2 minutes more.
- Toss cooked pasta, lemon sauce, shrimp, and artichoke hearts together in a large mixing bowl. Add reserved pasta-boiling water, ⅓ cup at a time, and toss until well mixed.
- Garnish pasta with parsley.
Swap out the artichoke for any other vegetable you prefer or is in season. Asparagus, broccoli, olives, or zucchini would work well in place of the artichoke hearts. You can even use chicken instead of shrimp. Top the finished pasta with finely chopped fresh chives instead of the parsley. Customizing recipes is the joy of cooking at home!
What others are saying
Tarragon Boi says:
This was so simple and delicious. Really fresh tasting and delicious. You can't go wrong with Lemon and Shrimp!
Katie Hason says:
Garlicky lemon shrimp and pasta go together like peanut butter and jelly! This recipe has the right amount of flavor and spice. It's also light and simple, a perfect weeknight meal. I added extra shrimp and cheese! Great dish!
Laura Griffin says:
I love shrimp scampi! This recipe is so good, it should be on a restaurant menu! I added pine nuts for some extra crunch. Overall, delicious, classic dish and the sauce is superb.
Alexandra Cabassa says:
Super easy! Delicious and filling without being too heavy! I'm obsessed with this!
Melissa Hunter says:
I made this dish using jarred marinated artichoke hearts so I only used half the amount in the recipe. When they're marinated they're a little saltier than in the can. I also tossed in a little spinach to add some green to this pasta. Definitely going to make this again, next time I will use canned artichokes.