Have you ever had one of those days where you’re juggling a million things, and cooking feels like just another chore? Well, grab a seat and let me tell you about my go-to solution: a dish that’s like a sunny afternoon in Italy, bursting with flavor yet breezy to prepare. This Quick Shrimp and Artichoke Linguine is a whirlwind of tangy artichokes and succulent shrimp, all twirled up in silky pasta—perfect for when you need a little escape, even if it’s just in your kitchen!
Steps
- Begin by zesting one lemon and juicing both lemons. Drain the artichoke hearts, cut them into quarters, and dry with paper towels.
- Cook the linguine in a large pot of salted water for 8-10 minutes, or as per package directions. Save one cup of the pasta’s cooking water, then drain the pasta without rinsing.
- While the pasta cooks, heat 4 tablespoons of butter and 3 tablespoons of olive oil in a large pan over medium heat. Once the butter sizzles, add the minced garlic and stir for one minute. Arrange the shrimp in a single layer, season with salt and pepper, and sauté for 1-2 minutes per side until pink.
- Add the artichokes to the pan and toss for 2 minutes until they are heated through. Remove from heat and mix in the chopped parsley, lemon zest, and lemon juice.
- Combine the shrimp and artichokes with the drained pasta and toss well. If you prefer a juicier dish, add some of the reserved pasta cooking water, starting with 1/2 cup.
Ingredients
- 1 pound linguine (set aside 1 cup of the cooking water)
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 3 large or 4 medium garlic cloves, minced or pressed (approximately 1 1/2 tablespoons)
- 1 pound large shrimp (21-25 count), peeled and deveined
- 1 teaspoon sea salt for shrimp
- 1/4 teaspoon freshly ground black pepper
- Two 15-ounce cans artichoke hearts, well drained and cut into quarters (not marinated)
- 1/4 cup finely chopped fresh parsley
- 1 teaspoon grated lemon zest
- 1/4 cup freshly squeezed lemon juice (from about 2 small lemons)
- 1/2 cup freshly grated Parmesan cheese for serving
FAQ
- Can I use frozen shrimp for this recipe?
- Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before cooking to ensure they cook evenly and don’t add excess moisture to the dish.
- What type of artichokes should I use?
- The recipe calls for canned artichoke hearts that are not marinated. Be sure to drain them well and pat them dry before adding them to the dish.
- Can I substitute another type of pasta for linguine?
- Absolutely! While linguine is recommended for its texture and ability to hold the sauce, you can use any pasta you prefer, such as spaghetti or fettuccine.
- How do I make the pasta juicier if desired?
- If you want a juicier pasta, you can add some of the reserved pasta cooking water when combining the pasta with the shrimp and artichokes. Start with 1/2 cup and adjust to your preference.
- Is this dish suitable for meal prep?
- Yes, this dish can be made ahead and stored in the refrigerator for a couple of days. However, for the best flavor and texture, it’s recommended to add the lemon juice and parsley just before serving.
Tips
- Prep Ingredients in Advance: Before you start cooking, make sure to grate the lemon zest, squeeze the lemon juice, and pat dry the artichoke hearts. This will streamline the cooking process and ensure everything is ready when needed.
- Don’t Overcook the Shrimp: Cook the shrimp just until they turn pink and are no longer translucent, which typically takes 1-2 minutes per side. Overcooking can make them tough and chewy.
- Utilize Reserved Pasta Water: If you prefer a juicier pasta dish, gradually add some of the reserved pasta cooking liquid while tossing the pasta with the shrimp and artichokes. This will help bind the sauce and add flavor.
- Serve Immediately: For the best taste and texture, serve the dish right after combining all the ingredients. This ensures the flavors are fresh and vibrant.
Equipment
- Large (12-14 inch) heavy-bottomed pan or cast iron fry pan, such as the Staub cast iron fry pan
- Lemon juicer (sturdy and dishwasher friendly)
- Wusthof Santoku Knife (or a similar high-quality chef’s knife for chopping vegetables and other ingredients)
