How To Make Shrimp and Artichoke Pasta Recipe
This Shrimp and Artichoke Pasta has a distinct flavor brought by seasoned shrimp together with artichoke hearts and peas all coated with tasty basil pesto.
Heat a large pot of salted water (4 quarts of water, 2 tablespoons salt) on high heat until boiling.
Add the pasta. Cook uncovered on high heat with a vigorous boil for about 10 minutes until al dente (cooked but still a little firm), or according to the pasta package for al dente.
Once the pasta is done, and before draining the pasta, scoop out 1 cup of the pasta cooking liquid and reserve.
Drain the pasta.
Toss the pasta with the pesto and keep it warm.
Heat the oil in a large skillet over medium-high heat.
Add the garlic and shrimp and cook, stirring, for 1 minute, until the shrimp is pink but not quite cooked through.
Add the peas and artichokes, lower the heat to medium, cover and cook for an additional 1 minute.
Add the green onions and parsley, reduce the heat to low.
Add the pasta and about ⅓ cup of the reserved cooking water.
Toss to coat evenly. Add more cooking water if the pasta is still a little too dry.
Season with salt and pepper.
- Calories: 470.94kcal
- Fat: 14.42g
- Saturated Fat: 2.17g
- Trans Fat: 0.02g
- Monounsaturated Fat: 5.27g
- Polyunsaturated Fat: 1.49g
- Carbohydrates: 57.66g
- Fiber: 7.64g
- Sugar: 4.38g
- Protein: 27.94g
- Cholesterol: 144.22mg
- Sodium: 874.92mg
- Calcium: 153.84mg
- Potassium: 618.59mg
- Iron: 3.24mg
- Vitamin A: 101.04µg
- Vitamin C: 29.58mg
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