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shrimp and artichoke pasta

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Shrimp and Artichoke Pasta

Pasta with shrimp, artichoke hearts, basil pesto, and peas. A great quick, pull-together meal. The recipe uses items that I typically keep on hand in the freezer—frozen shrimp, peas, and artichoke hearts—as well as pesto.Even though it looks like there’s a lot going on—shrimp, artichokes, peas, pesto, pasta—the whole dish can be made in the time it takes to cook the pasta!

Ingredients :
  • Freshly ground black pepper
  • Salt
  • 1/3 cup Minced fresh parsley
  • 1/3 cup Thinly sliced green onions, including the greens
  • 8 oz. Frozen artichoke heart quarters, thawed, cut in half lengthwise
  • 1 cup Frozen peas
  • 1 pound Raw shrimp (21 to 30 count), peeled, deveined
  • 1 clove Garlic, finely minced
  • 2 tbsp. Olive oil
  • 1/4 cup Prepared basil pesto
  • 1/2 pound Linguine
Directions :
  1. Heat a large pot of salted water (4 quarts of water, 2 tablespoons salt) on high heat until boiling.
  2. Add the pasta. Cook uncovered on high heat with a vigorous boil until al dente (cooked but still a little firm), about 10 minutes or whatever your pasta package says is appropriate for al dente.
  3. Once the pasta is done, and before draining the pasta, scoop out one cup of the pasta cooking liquid and reserve. Drain the pasta.
  4. Toss the pasta with the pesto and keep it warm.
  5. Heat oil in a large skillet over medium-high heat. Add the garlic and shrimp and cook, stirring, for 1 minute, until the shrimp is pink but not quite cooked through.
  6. Add the peas and artichokes, lower the heat to medium, cover and cook for an additional minute.
  7. Add the green onions and parsley, reduce the heat to low. Add the pasta and about a third of a cup of the reserved cooking water.
  8. Toss to coat evenly. Add more cooking water if the pasta is still a little too dry.Season with salt and pepper. Serve immediately.

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