Pasta with shrimp, artichoke hearts, basil pesto and peas. A great quick take away meal.
A friend of mine introduced me to this Shrimp Artichoke Pasta recipe years ago, and it has become one of my favorite weeknight meals.
Even though it seems like there’s a lot going on – shrimp, artichokes, peas, pesto, pasta – the whole dish can be prepared in the time it takes to cook the pasta!
The recipe uses ingredients I usually have on hand in the freezer — frozen shrimp, peas, and artichoke hearts — plus pesto. I make my own basil pesto in the summer and freeze it for year-round use, or buy ready-made when I’m on the go. If it’s winter and you can’t find basil pesto at the market, I make kale pesto, that works just as well.
After searching the pantry and freezer, all you need is some garlic, scallions, and parsley. Simply!
Updated recipe and photos, first published in 2008
Pasta with shrimp and artichokes
ingredients
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1/2 lb LinguineFettuccine, spaghetti or other pasta
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1/4 Cup prepared Basil pesto (or spinach, arugula, or kale pesto)
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2 tablespoon Extra virgin olive oil
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1 clove Garlic, finely chopped
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1 lb raw shrimp (count 21 to 30), peeled, deveined
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1 Cup frozen peas
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8th ounces frozen artichoke heart quartersthawed, halved lengthwise
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1/3 Cup thinly sliced green onionsincluding the Greens
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1/3 Cup freshly chopped Parsely
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Kosher salt and fresh ground black pepper, taste
method
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Cook pasta:
Heat a large saucepan of salted water (4 liters water, 2 tablespoons salt) over high heat until boiling.
Add the noodles. Cook, uncovered, over high heat with a vigorous simmer, until al dente (cooked but still a little firm), about 10 minutes or whatever your pasta package says is suitable for al dente.
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Reserve some pasta cooking liquid, drain pasta:
Once the noodles are done and before you drain the noodles, scoop out and reserve a cup of the pasta cooking liquid. Drain noodles.
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Mix the pasta with the pesto:
and keep warm.
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Fry Shrimp and Garlic:
Heat oil in a large skillet over medium heat. Add the garlic and shrimp and cook, stirring, until the shrimp are pink but not quite cooked, 1 minute.
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Add peas and artichokes:
Reduce the heat to medium, cover and cook for another minute.
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Add green onions, parsley, pasta:
Add spring onions and parsley, reduce heat. Add the noodles and about 1/3 cup of the reserved cooking water.
Throw to coat evenly. If the noodles are still a little too dry, add more cooking water.
Season with salt and pepper. Serve immediately.
Based on a recipe in Julee Rosso’s Fresh Start cookbook.
| nutritional information (per serving) | |
|---|---|
| 378 | calories |
| 17g | Fat |
| 33g | carbohydrates |
| 25g | protein |
