Ingredients
– 1 pound linguine pasta (reserve 1 cup cooking liquid)
– 3 tablespoons olive oil
– 4 tablespoons unsalted butter
– 3 large or 4 medium garlic cloves, pressed or minced (about 1 1/2 tablespoons)
– 1 pound large shrimp (21-25 count), peeled and deveined
– 1 teaspoon sea salt for shrimp
– 1/4 teaspoon freshly ground black pepper
– Two 15-ounce cans artichoke hearts (not marinated), well drained and quartered
– 1/4 cup fresh parsley, finely chopped
– 1 teaspoon grated lemon zest
– 1/4 cup freshly squeezed lemon juice (from 2 small lemons)
– 1/2 cup freshly grated parmesan cheese for serving
Instructions
1-In a large heavy-bottomed pan over medium heat, melt the butter with the olive oil. Once it sizzles, add the garlic and stir for about 1 minute.
2-Add the shrimp in a single layer, season with sea salt and black pepper, and sauté for 1-2 minutes per side until pink and opaque.
3-Add the quartered artichokes and toss for 2 minutes until warmed through. Stir in the parsley, lemon zest, and lemon juice.
4-Mix the shrimp and artichoke mixture with the drained linguine. If needed, add reserved pasta water to reach your preferred consistency.
5-Serve topped with parmesan cheese for a creamy finish.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
⏱️ Prep all ingredients before cooking to streamline the process.
🍋 Use fresh lemon zest and juice for the best bright flavor.
💧 Reserve pasta cooking water to adjust sauce moisture and consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving