Garlicky Lemon Shrimp & Artichoke Linguine
A bright, zesty pasta that comes together in about 25 minutes, featuring succulent shrimp, tender artichoke hearts, and a garlic-lemon-herb sauce.
- Prep10 min
- Cook15 min
- Total25 min
- DifficultyEasy
- Servings6
This is one of those weeknight heroes: quick, fresh, and full of flavor. The combination of garlic, lemon, and parsley gives the shrimp and artichokes a vibrant lift, while the linguine soaks up all the goodness.
It's a light yet satisfying main course that feels elegant but is actually effortless. Perfect for a busy day when you want something delicious on the table fast.
Ingredients
Servings
Converted amounts are rounded.
Method
- Prep: Grate the zest from the first lemon, then squeeze the juice from both lemons. Drain the artichoke hearts, cut them into quarters, and pat them dry with paper towels.
- Cook the linguine in a large pot of salted water (1 Tbsp salt) for 8-10 minutes or according to package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta (no need to rinse).
- Meanwhile, in a large (12-14 inch) heavy-bottomed pan over medium heat, melt the butter with the olive oil. When the butter is sizzling, add the pressed garlic and stir for 1 minute. Add the shrimp in a single layer and sprinkle with the salt and pepper. Sauté the shrimp for 1-2 minutes per side, just until pink and opaque.
- Add the artichokes and toss to combine, cooking for another 2 minutes or until warmed through. Remove from heat and stir in the parsley, lemon zest, and lemon juice.
- Pour the shrimp and artichoke mixture over the drained pasta and toss to combine. If you prefer a juicier pasta, drizzle with some of the reserved cooking liquid (I added 1/2 cup).
💡 Tips
- Use a large pan so the shrimp cook evenly without steaming.
- Pat the artichokes dry to avoid splattering and to help them brown slightly.
- Reserve more pasta water than you think you'll need—it's great for loosening the sauce.
Inspired by a recipe from Natasha's Kitchen