Pasta With Shrimp And Artichokes Recipes

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PESTO SHRIMP AND ARTICHOKE LINGUINE

In our home, holiday indulgence is all about pesto shrimp! This is our go-to dish for both Christmas Eve and Easter brunch. It also makes a wonderful appetizer before a prime rib dinner. For a pop of color, I sometimes add lightly sauteed diced red pepper. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 8



Pesto Shrimp and Artichoke Linguine image

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.

Nutrition Facts : Calories 765 calories, Fat 42g fat (16g saturated fat), Cholesterol 215mg cholesterol, Sodium 1343mg sodium, Carbohydrate 57g carbohydrate (7g sugars, Fiber 8g fiber), Protein 37g protein.

1 package (16 ounces) linguine
4 cups half-and-half cream
2 cups grated Parmesan cheese
2 jars (12 ounces each) marinated quartered artichoke hearts, drained
1 cup prepared pesto
1 teaspoon pepper
2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
Small fresh basil leaves, optional

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



Pasta With Shrimp and Artichokes image

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

1 (14 ounce) can artichoke bottoms, rinsed and drained
1 1/2 lbs medium shrimp, peeled and deveined
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 tablespoons olive oil
1 cup chopped onion
6 garlic cloves, thickly sliced
2 teaspoon lemons, zest of, grated
1/8 teaspoon red pepper flakes
1 cup white wine
1 cup chicken broth
2 tablespoons fresh lemon juice
2 tablespoons chopped parsley
1 lb spaghetti or 1 lb angel hair pasta
1/2 cup diced tomato (optional)

SHRIMP SCAMPI WITH ARTICHOKES

Provided by Ellie Krieger

Categories     appetizer

Time 21m

Yield 4 servings, serving size: 2 cups

Number Of Ingredients 10



Shrimp Scampi with Artichokes image

Steps:

  • Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.

Nutrition Facts : Calories 285 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 215 milligrams, Sodium 540 milligrams, Carbohydrate 14 grams, Fiber 5 grams, Protein 32 grams

2 tablespoons olive oil
4 large cloves garlic, minced (about 4 teaspoons)
2 medium shallots, thinly sliced (about 1/3 cup)
1 1/4 pounds large shrimp (about 20), peeled and deveined
1 (11-ounce) package frozen artichoke hearts, thawed, or 1 (14-ounce) can artichoke hearts, rinsed, drained, and quartered
1/3 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

SHRIMP AND ARTICHOKE TAGLIATELLE WITH BLACK PEPPER AND PECORINO

Provided by Geoffrey Zakarian

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17



Shrimp and Artichoke Tagliatelle with Black Pepper and Pecorino image

Steps:

  • For the shrimp and artichokes: Preheat the oven to 450 degrees F.
  • On a baking sheet, toss the shrimp with 2 tablespoons of the olive oil, the lemon juice and butter and sprinkle generously with salt and pepper. Roast until just cooked through, about 5 minutes.
  • In a medium saucepan, heat the remaining 1/4 cup olive oil over medium heat. Add the artichokes and cook until seared and just browned, about 2 minutes. Add the garlic and cook until aromatic. Add the wine and cook until reduced slightly, 1 minute. Add the chicken stock and bring to a slow simmer. Cook until the artichokes are tender and the liquid is reduced by half. Season the mixture with salt and pepper.
  • For the pasta: Meanwhile, bring a medium stockpot of salted water to a rolling boil. Boil the pasta until cooked, about 2 minutes (or according to package instructions). Remove the pasta from the water and toss directly into the artichoke pan along with 1/2 cup of the pasta cooking water. Cook and reduce the liquid, tossing the pasta, until the pasta is coated with the sauce. Remove from the heat and add the cheese and black pepper. Add the roasted shrimp and its juices, lemon zest, butter, lemon juice, parsley and salt to taste. Toss the pasta until the butter has emulsified. Plate and serve.

10 jumbo shrimp (U12), peeled and cleaned, cut in half lengthwise
6 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
2 tablespoons butter, melted
Salt and freshly ground black pepper
3 artichokes, cleaned and chokes removed, cut into wedges
3 cloves garlic, sliced
1/4 cup white wine
1/4 cup chicken stock
Salt
1 pound fresh tagliatelle
2/3 cup grated Pecorino Romano cheese
Freshly ground black pepper
Zest of 1 lemon
2 tablespoons butter
2 tablespoons lemon juice
2 tablespoons roughly chopped fresh parsley

ARTICHOKE SHRIMP PASTA SALAD

I have enjoyed this recipe for as long as I can remember. My mom made it famous, and she passed it down to me on my wedding day. It's one of those potluck staples that folks can't get enough of. -Mary McCarley, Charlotte, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 15



Artichoke Shrimp Pasta Salad image

Steps:

  • Cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. In a large bowl, combine pasta, shrimp, artichokes, olives, cheese, green onions, parsley and basil., In a small bowl, whisk vinegar, oil, lemon juice, basil, mustard and, if desired, pepper. Pour dressing over pasta mixture; toss to coat. Refrigerate, covered, 2 hours before serving.

Nutrition Facts : Calories 453 calories, Fat 23g fat (7g saturated fat), Cholesterol 135mg cholesterol, Sodium 757mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 6g fiber), Protein 28g protein.

1 package (16 ounces) bow tie pasta
2 pounds peeled and deveined cooked shrimp (31-40 per pound)
2 cans (7-1/2 ounces each ) marinated quartered artichoke hearts, drained
2 cans (2-1/4 ounces each ) sliced ripe olives, drained
2 cups crumbled feta cheese
8 green onions, sliced
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil
DRESSING:
1/2 cup white wine vinegar
1/2 cup olive oil
1/4 cup lemon juice
2 tablespoons chopped fresh basil
2 teaspoons Dijon mustard
Fresh ground pepper, optional

SHRIMP WITH ARTICHOKES

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 9



Shrimp With Artichokes image

Steps:

  • If the artichokes are small, trim the stem to within a half inch of the base and remove the tougher outer leaves. Cut each artichoke in eighths and place in a bowl. Toss with the lemon juice and cover with water. Set aside for 15 minutes. If you are using medium-size artichokes, trim the stem flush with the base and remove all the leaves. Using a sharp knife, cut away the center choke, leaving just the fleshy bottom or heart of the artichoke. Cut each in eighths and treat with the lemon as previously described.
  • Drain the artichoke pieces.
  • Heat half the oil in a heavy skillet over medium heat. Add the artichokes, parsley and garlic, reduce the heat to low and cook, stirring from time to time, about 20 minutes until the artichokes are lightly browned and tender when pierced with a sharp knife.
  • When the artichokes are tender, remove them from the skillet. Season the flour with salt and pepper to taste and toss the shrimp in the flour to coat them lightly. Add the remaining oil to the skillet and increase the heat to medium.
  • Add the shrimp to the skillet and stir-fry a minute or two, until they turn pink. Pour in the wine. Cook, stirring, until the wine just films the bottom of the pan. Return the artichokes to the pan, stir, season to taste with salt and pepper and serve.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 11 grams, Fiber 15 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 815 milligrams, Sugar 3 grams, TransFat 0 grams

8 small or 5 medium-size artichokes
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
1 tablespoon Italian parsley
3 large cloves garlic, chopped
2 tablespoons flour
Salt and freshly ground black pepper
16 jumbo shrimp, peeled and de-veined
1/2 cup dry white wine

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