LINGUINE WITH SHRIMP AND ARTICHOKES
Get the recipe for Linguine With Shrimp and Artichokes.
Provided by Dawn Perry
Time 25m
Number Of Ingredients 8
Steps:
- Cook the pasta according to the package directions. Reserve ½ cup of the cooking water. Drain the pasta and return it to the pot.
- Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the bread crumbs and ¼ teaspoon each salt and black pepper and cook, stirring, until golden brown, 2 to 4 minutes. Mix in the parsley and transfer to a plate. Wipe out the skillet.
- Heat the remaining tablespoon of oil in the skillet over medium-high heat. Season the shrimp with ¼ teaspoon each salt and black pepper and cook, tossing frequently, until opaque throughout, 4 to 6 minutes.
- Add the artichoke hearts and crushed red pepper to the shrimp and cook, tossing, until heated through, 1 to 2 minutes.
- Add the shrimp mixture and reserved cooking water to the pasta and cook over medium heat, tossing, until slightly thickened, 1 to 2 minutes.
- Serve the pasta sprinkled with the bread crumb mixture.
Nutrition Facts : Calories 599 kcal, Carbohydrate 77 g, Cholesterol 172 mg, Protein 37 g, SaturatedFat 2 g, Sodium 636 mg, Sugar 4 g, Fat 16 g, UnsaturatedFat 0 g
PASTA WITH SHRIMP AND ARTICHOKES
Provided by Paula M. Zwolak
Categories Herb Pasta Tomato Quick & Easy Basil Shrimp Artichoke Bon Appétit Michigan
Yield Serves 4
Number Of Ingredients 14
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.
PASTA WITH SHRIMP AND ARTICHOKES
Make and share this Pasta With Shrimp and Artichokes recipe from Food.com.
Provided by Barb G.
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 570, Fat 12.5, SaturatedFat 1.9, Cholesterol 172.8, Sodium 559.5, Carbohydrate 70.2, Fiber 6.6, Sugar 3.1, Protein 36.5
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SHRIMP PASTA WITH ROASTED RED PEPPERS AND ARTICHOKES
From foodiecrush.com
4.6/5 (13)Category Main CourseCuisine MediterraneanTotal Time 35 mins
- In a Dutch oven cook pasta according to package directions; drain. Return pasta to hot Dutch oven; cover and keep warm. Meanwhile, thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels.
- In a 12-inch skillet heat butter over medium-high heat until melted. Add garlic; cook and stir for 1 minute. Add shrimp; cook and stir for 2 minutes. Add roasted re peppers, artichokes, wine, and capers.
- Bring to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until shrimp are opaque, stirring occasionally. Stir in whipping cream, lemon peel, and lemon juice. Return to boiling; reduce heat. Boil gently, uncovered, for 1 minute more.
- Pour shrimp mixture over cooked pasta; toss gently to combine. Garnish with feta cheese, pine nuts and basil.
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