Best Shrimp And Artichoke Pasta Recipes

shrimp,artichoke and feta pasta image

Provided by polly salama

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces angel hair pasta
1 (6 ounce) jar marinated artichoke hearts, chopped
3/4 lb of cooked shelled shrimp, diced
1 large tomatoes, cored and chopped
2 tablespoons olive oil
8 ounces feta cheese
4 cloves garlic, minced
3 tablespoons chopped parsley (italian)
1 teaspoon crushed red pepper flakes

Steps:

combine all the ingredients except pasta including the marinade from the artichokes.
stir well.
cook the pasta and toss with the shrimp mixture.
serve and enjoy!

Shrimp, Chorizo and Artichoke Pasta image

Provided by JustJanS

Categories Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 chorizo sausage (about 100g)
1 onion, julienned
1 clove garlic, crushed
250 g raw large peeled shrimp
1 (440 g) jar marinated artichokes, drained and quartered-reserve a little of the oil
1 (440 g) can chopped peeled tomatoes
fresh ground black pepper
2 tablespoons chopped fresh parsley

Steps:

Peel, and halve the chorizo sausage lengthways.
Cut it into 1/2cm half moon discs.
Place these in a large pan over medium to high heat, and cook until the fat has started to run, and the sausage is browned.
Reduce the heat and add the onion and garlic; cook a further 5 minutes until the onion and garlic are softened.
Add a little of the reserved oil if you need to at this stage.
Add the shrimp and cook for a further 3 minutes, or until they are pink and just cooked through.
Add the canned tomatoes, and bring to the boil, cook for a couple of minutes more.
Stir through the pepper and parsley and serve.
We ate this over angel hair pasta.
*weactually make our own marinated artichokes-buying the cheaper tinned ones, and marinating them in olive oil, crushed garlic, lemon juice and zest and freshly ground black pepper.

SHRIMP AND ARTICHOKE PASTA image

Number Of Ingredients 12

Steps:

Place a half a table spoon of garlic in a saute pan. cover with a little olive oil, let brown then cover with a cup and a half of white wine. add shrimp. season with salt and lemon basil thyme. Add concasse tomato, and fresh cut basil. once the shrimp is fully cooked add the artichoke hearts. Then add the cooked fettacinne. Place in a glass oven safe bowl. cover with feta cheese. place in over until cheese softens. pull out of oven and add capers and drisle olive oil over the top.