Artichoke Shrimp Pasta Salad Recipes

Steps:

• Cook linguine according to package directions., Meanwhile, in a large saucepan, heat cream just to simmering. Stir in Parmesan cheese, artichokes, pesto and pepper. Cook and stir over low heat until thickened, 6-8 minutes. Add shrimp; cook until shrimp turn pink, 5-7 minutes. Drain linguine; serve with sauce. If desired, top with basil leaves and additional Parmesan cheese.

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.

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.

Steps:

• Bring a large pot of salted water to boil; add pasta and boil until al dente. Drain well and rinse with cold water.
• In a large mixing bowl, combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; toss well. Refrigerate for at least 4 hours. Before serving, season the pasta dish with salt and pepper to taste.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
• In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
• Just before serving, drizzle reserved artichoke marinade over salad.

Steps:

• Put the shrimp in a saucepan, and add water to cover. Bring to a boil, and remove from the heat. Let stand 15 minutes and drain.
• When the shrimp are cool enough to handle, peel and devein them. Cut each shrimp crosswise on the bias into thin slices. There should be about 2 cups.
• Drain the artichoke bottoms, and chop them finely. There should be about 2 cups. Put the artichokes in a mixing bowl, and add the parsley and garlic. Blend well. Add the shrimp, and sprinkle with oil and lemon juice. Blend and serve.