Shrimp and Artichoke Pasta
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Category
Dinner
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Cusine
American
What do you need?
How to make?
Ingredients
1/2 pound linguine, fettuccine, spaghetti, or other pasta
1/4 cup prepared basil pesto
2 tablespoons extra virgin olive oil
1 clove garlic, finely minced
1 pound raw shrimp , peeled, deveined
1 cup frozen peas
8 ounces frozen artichoke heart quarters, thawed, cut in half lengthwise
1/3 cup thinly sliced green onions, including the greens
1/3 cup minced fresh parsley
Salt and freshly ground black pepper to taste
Directions
Heat a large pot of salted water on high heat until boiling.
Add the pasta. Cook uncovered on high heat with a vigorous boil until al dente , about 10 minutes or whatever your pasta package says is appropriate for al dente. Reserve some pasta cooking liquid, drain pasta. Once the pasta is done, and before draining the pasta, scoop out one cup of the pasta cooking liquid and reserve. Drain the pasta. Toss the pasta with the pesto and keep it warm.
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. Add the peas and artichokes, lower the heat to medium, cover and cook for an additional minute.
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.
Toss to coat evenly. Add more cooking water if the pasta is still a little too dry.
Season with salt and pepper. Serve immediately.