Best Shrimp And Artichoke Linguine Recipes

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PESTO SHRIMP AND ARTICHOKE LINGUINE



Pesto Shrimp and Artichoke Linguine image

In our home, holiday indulgence is all about pesto shrimp! This is our go-to dish for both Christmas Eve and Easter brunch. It also makes a wonderful appetizer before a prime rib dinner. For a pop of color, I sometimes add lightly sauteed diced red pepper. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 8

1 package (16 ounces) linguine
4 cups half-and-half cream
2 cups grated Parmesan cheese
2 jars (12 ounces each) marinated quartered artichoke hearts, drained
1 cup prepared pesto
1 teaspoon pepper
2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
Small fresh basil leaves, optional

Steps:

  • Cook linguine according to package directions., Meanwhile, in a large saucepan, heat cream just to simmering. Stir in Parmesan cheese, artichokes, pesto and pepper. Cook and stir over low heat until thickened, 6-8 minutes. Add shrimp; cook until shrimp turn pink, 5-7 minutes. Drain linguine; serve with sauce. If desired, top with basil leaves and additional Parmesan cheese.

Nutrition Facts : Calories 765 calories, Fat 42g fat (16g saturated fat), Cholesterol 215mg cholesterol, Sodium 1343mg sodium, Carbohydrate 57g carbohydrate (7g sugars, Fiber 8g fiber), Protein 37g protein.

SHRIMP AND ARTICHOKE LINGUINE



Shrimp and Artichoke Linguine image

Simple and delicious. Have all ingredients ready to go to aid preparation.

Provided by Sharon Katz

Categories     Main Dish Recipes     Pasta     Shrimp

Time 40m

Yield 4

Number Of Ingredients 12

1 (8 ounce) package linguini pasta
2 tablespoons olive oil
1 onion, chopped
1 clove crushed garlic
1 pound large shrimp - peeled and deveined
1 ¼ cups frozen artichoke hearts
½ cup white wine
2 tablespoons lemon juice
2 teaspoons lemon zest
salt to taste
ground black pepper to taste
2 tablespoons chopped fresh parsley

Steps:

  • Cook pasta in boiling water.
  • While pasta is cooking, saute onion and garlic in oil for about 5 minutes. Remove to bowl. Add shrimp to remaining drippings, and cook for about 3 minutes. Stir in artichoke hearts, wine, lemon juice, lemon peel, salt, pepper, and cooked onion. Heat to boiling over high heat. Reduce heat to low; simmer, covered, for 4 to 5 minutes. Toss with pasta and parsley. Serve immediately.

Nutrition Facts : Calories 451.2 calories, Carbohydrate 51.6 g, Cholesterol 172.5 mg, Fat 10.8 g, Fiber 6.3 g, Protein 32.5 g, SaturatedFat 1.6 g, Sodium 215.9 mg, Sugar 3.6 g

ARTICHOKE AND SHRIMP LINGUINE



Artichoke and Shrimp Linguine image

This is a recipe I got from a friend that I modified for a little more kick, since my wife loves spicy food.

Provided by J. Rentsch

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 10

8 ounces whole wheat linguine
¼ cup extra-virgin olive oil
1 (16 ounce) package frozen fully cooked salad shrimp, thawed
6 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 (14 ounce) can quartered artichoke hearts, drained
½ cup sliced black olives
¼ cup lemon juice
⅛ teaspoon salt
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguine, and cook until tender, about 8 minutes. Drain.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shrimp, garlic and red pepper flakes; cook and stir until garlic is lightly browned and shrimp is hot, about 5 minutes. Mix in the artichoke hearts, black olives, lemon juice and salt; cook until heated through. Toss with pasta in a serving dish and top with Parmesan cheese before serving.

Nutrition Facts : Calories 555.7 calories, Carbohydrate 49.3 g, Cholesterol 188.8 mg, Fat 23.2 g, Fiber 10.5 g, Protein 39 g, SaturatedFat 4.8 g, Sodium 952.3 mg, Sugar 1.7 g

SHRIMP AND ARTICHOKE LINGUINE ALFREDO



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.

SHRIMP-AND-ARTICHOKE-LINGUINE



SHRIMP-AND-ARTICHOKE-LINGUINE image

Categories     Shellfish

Yield 4

Number Of Ingredients 11

1 package linguini pasta
2 tablespoons olive oil
1 onion, chopped
1 clove crushed garlic
1 pound large shrimp - peeled and deveined
1 1/4 cups frozen artichoke hearts
1/2 cup white wine
2 tablespoons lemon juice
2 teaspoons lemon zest
salt to taste
ground black pepper to taste

Steps:

  • Cook pasta in boiling water. While pasta is cooking, saute onion and garlic in oil for about 5 minutes. Remove to bowl. Add shrimp to remaining drippings, and cook for about 3 minutes. Stir in artichoke hearts, wine, lemon juice, lemon peel, salt, pepper, and cooked onion. Heat to boiling over high heat. Reduce heat to low; simmer, covered, for 4 to 5 minutes. Toss with pasta and parsley. Serve immediately.

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