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Shrimp and Artichoke Pasta
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Shrimp and artichoke pasta with basil pesto and peas – a delightful and speedy meal.
Ingredients:
  • 1/2 pound linguine, fettuccine, spaghetti, or other pasta
  • 1/4 cup prepared basil pesto  (or spinach, arugula , or kale pesto )
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, finely minced
  • 1 pound raw shrimp (21 to 30 count), peeled, deveined
  • 1 cup frozen peas
  • 8 ounces frozen artichoke heart quarters, thawed, cut in half lengthwise
  • 1/3 cup thinly sliced green onions, including the greens
  • 1/3 cup minced fresh parsley
  • Kosher salt and freshly ground black pepper to taste
Instructions:
  • Bring a large pot of generously salted water to a vigorous boil. Add the pasta and cook uncovered until al dente, approximately 10 minutes or as per package instructions.
  • Before draining the pasta, save a cup of the pasta cooking liquid. Then, proceed with draining the pasta.
  • Coat the pasta in the flavorful pesto sauce and maintain its warmth until serving.
  • In a large skillet over medium-high heat, sauté the garlic and shrimp in oil for 1 minute until the shrimp is pink but not fully cooked.
  • Stir in the peas and artichokes, reduce heat to medium, cover, and cook for 1 more minute.
  • Gently mix in green onions and parsley, then reduce heat. Include pasta along with one-third cup of reserved cooking water. Stir to coat evenly. If needed, add more cooking water for desired consistency. Season with salt and pepper. Serve promptly.

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