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Shrimp and Artichoke Pasta with Pesto Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 76 reviews
  • Author: Megane
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Description

A quick and flavorful shrimp and artichoke pasta tossed with vibrant basil pesto, tender peas, and fresh herbs, perfect for an easy weeknight meal.

Ingredients

Scale

Pasta

  • 1/2 pound linguine, fettuccine, spaghetti, or other pasta

Sauce and Toppings

  • 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

  1. Cook the Pasta: Heat a large pot of salted water (4 quarts water, 2 tablespoons salt) on high until boiling. Add the pasta and cook uncovered with a vigorous boil until al dente, about 10 minutes or according to package instructions.
  2. Reserve Pasta Water and Drain: Before draining, scoop out one cup of the pasta cooking liquid and set aside. Drain pasta and keep warm.
  3. Cook Shrimp and Garlic: Heat olive oil in a large skillet over medium-high heat. Add the garlic and shrimp; cook, stirring, for 1 minute until shrimp is pink but not fully cooked through. Lower heat to medium, cover, and cook an additional minute.
  4. Add Veggies and Herbs: Stir in the green onions and parsley, reduce heat to low.
  5. Toss Pasta with Pesto and Sauce: Add the cooked pasta and about 1/3 cup of reserved pasta water to the skillet. Toss well to coat evenly. Add more pasta water if needed to loosen the sauce. Season with salt and pepper to taste.
  6. Serve: Serve immediately, garnished with extra parsley if desired.

Notes

  • This dish combines shrimp, artichoke hearts, basil pesto, and peas for a fresh and tasty pasta.
  • Use your choice of pesto (basil, spinach, arugula, or kale) to vary the flavor.
  • Adjust pasta water quantity to achieve your desired sauce consistency.
  • Serve immediately to enjoy the shrimp at its best texture.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 363 kcal
  • Sugar: 4 g
  • Sodium: 878 mg
  • Fat: 15 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 7 g
  • Protein: 24 g
  • Cholesterol: 143 mg

Find it online: https://comfortplates.com/shrimp-and-artichoke-pasta-with-pesto-recipe/