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Weeknight • Seafood

Lemony Shrimp & Artichoke Pasta

A bright and savory pasta dish featuring succulent shrimp, tangy artichoke hearts, and a zesty lemon sauce.

Prep
10 min
Cook
15 min
Servings
4
Level
Weeknight
Lemony Shrimp & Artichoke Pasta

Imagine a pasta dish that feels gourmet but comes together in a flash – that's this Lemony Shrimp & Artichoke Pasta! It's infused with bright lemon, savory garlic, and plump shrimp, all tossed with tender pasta and briny artichoke hearts. This recipe is an absolute winner for a quick, impressive, and utterly delicious meal.

Ingredients

Yield: 4 servings

Main

  • 8 oz linguine, spaghetti, or fettuccine
  • 1 tbsp olive oil
  • 1 lb large shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • 1 (14 oz) can artichoke hearts, drained and quartered
  • 1/2 cup chicken or vegetable broth
  • 1/4 cup fresh lemon juice
  • 1 tsp lemon zest
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • Salt and freshly ground black pepper to taste

Preparation

  1. Step 1

    Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.

  2. Step 2

    While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from skillet and set aside.

  3. Step 3

    Add minced garlic to the same skillet and cook for 30 seconds until fragrant (do not burn). Stir in drained artichoke hearts and cook for 2 minutes, allowing them to lightly brown.

  4. Step 4

    Pour in chicken or vegetable broth, fresh lemon juice, and lemon zest. Bring to a simmer and cook for 2-3 minutes to allow the sauce to reduce slightly.

  5. Step 5

    Add the cooked pasta, cooked shrimp, and grated Parmesan cheese to the skillet. Toss everything together, adding a splash of the reserved pasta water if needed to create a light sauce that coats the pasta.

  6. Step 6

    Stir in fresh parsley. Season with salt and freshly ground black pepper to taste. Serve immediately.

Tips

  • For a touch of creaminess, add a tablespoon of butter to the sauce at the very end.
  • If you don't have fresh artichoke hearts, frozen will work – just thaw and drain them well.
  • A pinch of red pepper flakes can add a lovely subtle kick to this dish.

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