Best Shrimp Chorizo And Artichoke Pasta Recipes

SHRIMP AND ARTICHOKE LINGUINE

Steps:

• Prep: Grate lemon zest from the first lemon then squeeze juice from both lemons. Drain artichoke hearts, cut into quarters and pat dry with papertowels.
• Cook linguine in a large pot of water with 1 Tbsp salt (8-10 minutes) or according to package instructions. Reserve 1 cup pasta cooking liquid then drain pasta (no need to rinse).
• Meanwhile, In a large (12-14 inch) heavy-bottomed pan over medium heat, add 4 Tbsp butter and 3 Tbsp olive oil. Once butter is sizzling, add 4 pressed garlic cloves an stir 1 minute. Add shrimp in a single layer and sprinkle with 1 tsp salt and 1/4 tsp black pepper. Saute shrimp 1-2 minutes per side, just until pink and not translucent.
• Add artichokes and toss to combine for another 2 minutes, or just until warmed through. Remove from heat and stir in 1/4 cup chopped parsley, 1 tsp lemon zest, and 1/4 cup lemon juice.
• Pour shrimp and artichokes over drained pasta and toss to combine. If juicier pasta is desired, drizzle with reserved cooking liquid from pasta (I added 1/2 cup pasta liquid).

SHRIMP, CHORIZO AND ARTICHOKE PASTA

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 FRANCESCA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Arrange the shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts, break the hearts into quarters, and arrange in spaces between the shrimp. Sprinkle the bread crumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs.
• Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the bread crumbs. Sprinkle the top with Romano cheese.
• Bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.

ARTICHOKE SHRIMP PASTA SALAD

Steps:

• Cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. In a large bowl, combine pasta, shrimp, artichokes, olives, cheese, green onions, parsley and basil., In a small bowl, whisk vinegar, oil, lemon juice, basil, mustard and, if desired, pepper. Pour dressing over pasta mixture; toss to coat. Refrigerate, covered, 2 hours before serving.

SHRIMP AND ARTICHOKE TAGLIATELLE WITH BLACK PEPPER AND PECORINO

Steps:

• For the shrimp and artichokes: Preheat the oven to 450 degrees F.
• On a baking sheet, toss the shrimp with 2 tablespoons of the olive oil, the lemon juice and butter and sprinkle generously with salt and pepper. Roast until just cooked through, about 5 minutes.
• In a medium saucepan, heat the remaining 1/4 cup olive oil over medium heat. Add the artichokes and cook until seared and just browned, about 2 minutes. Add the garlic and cook until aromatic. Add the wine and cook until reduced slightly, 1 minute. Add the chicken stock and bring to a slow simmer. Cook until the artichokes are tender and the liquid is reduced by half. Season the mixture with salt and pepper.
• For the pasta: Meanwhile, bring a medium stockpot of salted water to a rolling boil. Boil the pasta until cooked, about 2 minutes (or according to package instructions). Remove the pasta from the water and toss directly into the artichoke pan along with 1/2 cup of the pasta cooking water. Cook and reduce the liquid, tossing the pasta, until the pasta is coated with the sauce. Remove from the heat and add the cheese and black pepper. Add the roasted shrimp and its juices, lemon zest, butter, lemon juice, parsley and salt to taste. Toss the pasta until the butter has emulsified. Plate and serve.

PASTA WITH SHRIMP AND ARTICHOKES

Steps:

• Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté until tender, about 5 minutes. Add 1/4 cup basil, oregano and dried red pepper and stir 1 minute. Add stewed tomatoes, diced tomatoes, artichoke hearts and lemon juice and simmer until sauce thickens slightly and artichokes are tender, about 30 minutes.(Can be made 1 day ahead. Cover and refrigerate.)
• Cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain.
• Meanwhile, bring sauce to a simmer. Stir in shrimp and simmer until just cooked through, about 5 minutes. Season to taste with salt and pepper.
• Add spaghetti to sauce and toss to coat. Transfer to large bowl. Sprinkle with additional chopped fresh basil. Serve, passing Parmesan separately.

ONE-POT SPANISH-STYLE SHRIMP AND CHORIZO PASTA

Steps:

• Heat oil in a large Dutch oven over medium heat. Add onion and pasta, season with salt and pepper and cook over moderate heat, stirring, until pasta starts to turn golden, about 5 minutes (pasta will break up a bit during stirring).
• Lower heat and add garlic, tomato paste and chorizo, and cook until tomato paste is lightly caramelized, 2 to 3 minutes. Add fennel, clam juice and 1 cup of water and season with salt and pepper. Bring to a boil, cover and simmer over moderate heat until pasta has softened and most of the liquid is absorbed, about 5 minutes.
• Stir in shrimp, peas and Parmesan, cover and cook until shrimp is opaque, about 3 to 4 minutes. Stir in lemon juice and parsley.
• Drizzle with oil and serve with lemon wedges.

PASTA WITH SHRIMP AND ARTICHOKES

Steps:

• Rinse and drain artichokes, slice into 1/4 inch slices.
• Pat the shrimp dry and toss with 1/4 teaspoon each of salt and pepper.
• In a large sauté pan, heat olive oil over medium-high heat until sizzling.
• Add half of the shrimp and quickly brown on both sides, about 1 minute per side.
• Remove the shrimp to a bowl with a slotted spoon.
• Brown the remaining shrimp and remove to bowl.
• Decrease heat to medium-low.
• In the same pan sauté the artichoke slices, onion, garlic, lemon zest, and red pepper flakes until the artichoke slices and onion start to brown,about 10 to 12 minutes.
• Add the wine and stir gently to dislodge any browned bits from bottom of pan.
• Cook until liquid is reduced by half.
• Add the chicken broth,lemon juice,1 tablespoon of parsley, and the remaining salt and pepper.
• Bring to a boil, then simmer until slightly thickened, about 10 minutes.
• While sauce is cooking, Cook the pasta.
• Drain pasta and return to pot.
• Return shrimp to sauce just to warm through, no longer than 2 or three minutes.
• Pour sauce over pasta and simmer over low heat, stirring constantly, coating pasta with the sauce, about 2 minutes.
• Turn pasta out on to warm serving dish.
• Sprinkle with parsley and diced tomato, if desired, and serve.