Shrimp Artichokes and Pasta

Shrimp Artichokes and Pasta


Serves 4 to 6 people

  • 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. Cook the pasta in 6 quarts of boiling salted water until al dente. Around 10 minutes.

  2. While the pasta is cooking, sauté the onions and garlic in the olive oil for 2 minutes.

  3. Stir in the shrimp and artichokes and cook 3 to 4 minutes.

  4. Add the wine, lemon juice and lemon zest.

  5. Season with salt and pepper.

  6. Bring the liquid to a boil.

  7. Reduce the heat and simmer for around 5 minutes.

  8. Drain and plate the linguini.

  9. Toss the pasta with the artichoke mixture and parsley.


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