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Shrimp And Artichoke Pasta

Description: Shrimp and artichockes with pesto, served over pasta.
Yield: Serves 4

Qty Unit Ingredient
3/4 lb. Linguini
Olive Oil
20 Shrimp (medium sized)
Kosher Salt
Black Pepper
2 cloves Garlic (minced)
1 c. Frozen Peas
2 Artichoke Hearts (cooked, roughly chopped)
3 Tbsp. Basil Pesto
1/4 c. Italian Parsley (chopped)


  1. Bring a large pot of water to a boil
  2. Season water with salt if desired
  3. Add pasta and cook as directed to al dente
  4. While pasta is cooking, heat a large skillet with olive oil over medium heat
  5. Season shrimp with salt and pepper
  6. Add shrimp to skillet cooking for 1-2 minutes on one side
  7. Turn shrimp and add minced garlic, cook for another minute (keep the garlic and shrimp moving so that the garlic does not burn)
  8. Add peas and artichoke hearts until heated through
  9. Add pesto and parsley and mix well
  10. Add drained pasta to skillet (reserve some pasta water to add to the sauce in case it is too dry)
  11. Mix pasta with sauce and serve immediately

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Copyright 2005-2009, Kevin Worcester