SHRIMP AND ARTICHOKE LINGUINE ALFREDO

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SHRIMP AND ARTICHOKE LINGUINE ALFREDO image

Categories     Shellfish

Yield Serves 4

Number Of Ingredients 15

8 ounces linguine
1/2 cup frozen artichoke hearts, thawed and chopped, divided
1 cup sour cream
1/2 cup reduced-sodium chicken broth
1/2 cup chopped celery
1/4 cup chopped red onion
1/3 cup grated Parmesan cheese
1 tablespoon chopped parsley
1 tablespoon minced garlic
1 teaspoon chopped fresh rosemary
1 teaspoon chopped basil leaves
1/2 teaspoon red chile flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 pound peeled and deveined shrimp (40 per lb.)

Steps:

  • 1. Cook linguine according to package directions. 2. Meanwhile, reserve 1/4 cup artichoke hearts. In a food processor, whirl remaining ingredients except shrimp until blended but still chunky. 3. Pour sauce into a medium saucepan. Stir in shrimp and reserved artichokes; cook over medium heat until sauce begins to boil. Reduce heat and cook until sauce thickens, about 10 minutes. Drain pasta, put in a bowl, and pour sauce on top.

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