There is not a better combination than Shrimp Artichokes and Pasta. I like to use nice jumbo shrimp and fresh artichokes for this recipe but to save time I usually use frozen artichokes or artichokes packed in water.
This combination can be put on pizza or can be served as a great appetizer without the pasta. You can also just follow this recipes and add some crushed red pepper flakes to spice it up a bit.
If you like you could mix the Shrimp Artichoke and Pasta together with an alfredo sauce or just leave it the way it is. Add more seafood or just leave it the way it is. Use different pasta or just leave it the way it is. It’s all up to you but try it this way first. Enjoy!
1 pound of angel hair pasta
1 bunch of long green onions, chopped
2 cloves of garlic, chopped
2 tbls of extra virgin olive oil
1 Tbls of butter
1 lb of jumbo shrimp, peeled and deveined
1 jar of artichoke hearts packed in water, rinsed and dried
1/2 cup of white wine
1 lemon, juiced
1 Tbls lemon zest
1/2 tsp of salt
1 tsp of fresh ground black pepper
1/4 cup of fresh flat leaf Italian parsley
1/4 cup of fresh grated Parmesan cheese
Cook the pasta in 6 quarts of boiling salted water until al dente. Around 10 minutes.
While the pasta is cooking, sauté the onions and garlic in the olive oil for 2 minutes.
Stir in the shrimp and artichokes and cook 3 to 4 minutes.
Add the wine, lemon juice and lemon zest.
Season with salt and pepper.
Bring the liquid to a boil.
Reduce the heat and simmer for around 5 minutes.
Drain and plate the linguini.
Toss the pasta with the artichoke mixture and parsley.
Serve with Parmesan cheese
Serves 4 to 6 people
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