When the clatter of pots and pans fills the kitchen, it often means something exciting is brewing, and today is no exception! Picture this: as the pasta gracefully dances in bubbling water, the irresistible scent of garlic mingles with the fresh fragrance of basil pesto, whisking me away to sun-drenched Italian cafes. This Shrimp and Artichoke Pasta is more than just a dish; it’s a delightful escape from the mundane, transforming even the simplest of evenings into a culinary adventure.
In just about 30 minutes, you’ll relish a creamy, vibrant meal that feels gourmet but is surprisingly easy to whip up on a weeknight. Packed with tender shrimp, succulent artichoke hearts, and a splash of green for freshness, this dish is not just a delight for your palate—it’s perfect for impressing guests or satisfying a craving for something homemade. So, roll up your sleeves and let’s dive into a recipe that’s destined to become a favorite in your household!
Why will you love Shrimp and Artichoke Pasta?
Quick and Easy: Perfect for busy weeknights, this recipe comes together in just 30 minutes.
Bold Flavors: The fusion of garlic, pesto, and fresh herbs offers a vibrant taste explosion.
Nutritious Ingredients: Packed with shrimp and artichokes, it’s a wholesome option that doesn’t compromise on flavor.
Satisfying Meal: A hearty dish that fills your belly without the heaviness of fast food.
Impressive Presentation: Beautifully colorful, it’s sure to wow your family or guests at the dinner table.
Versatile Base: Feel free to swap out the pasta or vegetables—customize to suit your taste!
Shrimp and Artichoke Pasta Ingredients
• Below are everything you’ll need to create this delightful dish filled with flavor.
For the Pasta
- 1/2 pound linguine, fettuccine, or spaghetti – Choose your favorite pasta for the perfect base to complement the vibrant flavors.
For the Sauce
- 1/4 cup prepared basil pesto – This adds a burst of herbal goodness; you can also use spinach, arugula, or kale pesto based on your preference.
- 2 tablespoons extra virgin olive oil – Use high-quality oil for a rich, smooth finish.
- 1 clove garlic, finely minced – Fresh garlic infuses the dish with a mouthwatering aroma.
For the Shrimp
- 1 pound raw shrimp (21 to 30 count), peeled and deveined – Opt for fresh or frozen shrimp; both will seize up perfectly in the dish.
For the Veggies
- 1 cup frozen peas – These add a pop of sweetness and color to the dish.
- 8 ounces frozen artichoke heart quarters, thawed and cut in half – Artichokes lend a unique flavor and texture, making this a standout Shrimp and Artichoke Pasta.
- 1/3 cup thinly sliced green onions – They bring a mild onion flavor and a touch of freshness.
- 1/3 cup minced fresh parsley – Fresh parsley brightens up the dish significantly.
To Taste
- Kosher salt and freshly ground black pepper – Season to your liking for the perfect flavor balance!
How to Make Shrimp and Artichoke Pasta
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Boil the Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook uncovered until al dente, approximately 10 minutes or as per package guidelines.
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Reserve and Drain: Once the pasta is tender, reserve 1 cup of the pasta cooking liquid. Carefully drain the pasta, ensuring it doesn’t stick together.
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Toss with Pesto: In a large bowl, gently toss the drained pasta with the basil pesto, ensuring it’s evenly coated. Keep it warm while you prepare the remaining ingredients.
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Cook the Shrimp: In a large skillet, heat the olive oil over medium-high heat. Add minced garlic and the raw shrimp, stirring for about 1 minute until the shrimp turn pink but aren’t fully cooked yet.
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Add Veggies: Incorporate the frozen peas and artichokes into the skillet. Lower the heat to medium, cover, and cook for about 1 minute until everything is heated through.
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Combine Ingredients: Stir in the green onions, parsley, and cooked pasta into the skillet. Toss everything together, adding reserved pasta liquid if you need more sauce.
Optional: Garnish with extra parsley or a sprinkle of freshly grated Parmesan cheese for extra flavor.
Exact quantities are listed in the recipe card below.
Storage Tips for Shrimp and Artichoke Pasta
Fridge: Store any leftover Shrimp and Artichoke Pasta in an airtight container for up to 3 days. This keeps it fresh and ready for a quick meal.
Freezer: If you want to keep it longer, freeze the pasta in a freezer-safe container for up to 2 months. For best results, omit the shrimp before freezing.
Reheating: Thaw frozen pasta overnight in the fridge and reheat in a skillet over medium heat, adding a splash of water or broth to revive its creamy texture.
Airtight Storage: Always use airtight containers to prevent freezer burn and preserve flavors when storing your delicious meal!
Shrimp and Artichoke Pasta Variations
Feel free to explore these delightful twists, adding your unique touch to this already scrumptious dish!
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Gluten-Free: Use gluten-free pasta; the flavors will still shine through, ensuring everyone can enjoy this dish.
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Seafood Medley: Add scallops or calamari for a varied seafood experience, enhancing the dish with different textures and flavors.
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Veggie-Packed: Toss in some bell peppers, zucchini, or spinach for an added nutrition boost and a colorful presentation. These added veggies will bring freshness and a pop of color!
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Creamy Version: Stir in a splash of cream or a dollop of mascarpone cheese for a luxurious, creamy sauce that clings beautifully to the pasta.
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Spicy Kick: Sprinkle in some red pepper flakes for a warming heat that elevates the dish and tantalizes your taste buds.
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Fresh Herbs: Experiment with different fresh herbs like basil or dill to complement the pesto and give a refreshing twist.
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Citrus Zest: Add a squeeze of lemon or lime juice, brightening the dish and adding a zesty contrast that enhances the overall flavor.
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Protein Swap: Use shredded rotisserie chicken in place of shrimp for a quick protein alternative that remains refreshing and filling.
What to Serve with Shrimp Pesto Pasta?
Create a delightful dining experience that will transport your taste buds straight to the Mediterranean coast!
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Garlic Bread: This crusty, buttery delight takes the meal to another level, perfect for soaking up any leftover pesto sauce.
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Caesar Salad: The crisp romaine and tangy dressing provide a refreshing contrast to the rich pasta, making each bite feel balanced and light.
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Grilled Asparagus: Tender asparagus drizzled with olive oil complements the dish’s flavors, adding a healthy crunch to your plate.
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Lemon Zest and Herbs: A sprinkle of fresh lemon zest and herbs elevates the dish, brightening flavors and adding a fragrant finish.
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White Wine: A chilled glass of Sauvignon Blanc or Pinot Grigio pairs beautifully, enhancing the seafood without overpowering the dish’s essence.
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Chocolate Mousse: Conclude the meal with a decadent chocolate mousse that’s rich yet light, making for a truly indulgent ending.
These complementary options will not only elevate your dining experience but also bring smiles to the dinner table!
Make Ahead Options
These Shrimp and Artichoke Pasta components are ideal for meal prep, making your weeknight dinner a breeze! You can prepare the pasta and toss it with pesto up to 24 hours in advance—just refrigerate it in an airtight container to maintain freshness. Additionally, you can peel and devein the shrimp and store them in the fridge for up to 2 days. When you’re ready to enjoy your meal, simply heat a skillet, add olive oil, and sauté the shrimp with garlic until they’re just cooked through; then toss in the peas, artichokes, and prepped pasta, adding reserved pasta water for a glossy finish. This way, you’ll relish a delectable dish with minimal effort!
Expert Tips for Shrimp and Artichoke Pasta
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Perfectly Cooked Pasta: Always undercook the pasta slightly if you’re mixing it with sauce; it will continue to cook when tossed in the skillet with shrimp and artichokes.
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Seasoning Matters: Don’t skip on seasoning your pasta water with salt; it enhances the flavor of the shrimp and artichoke pasta significantly.
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Fresh Ingredients: Opt for fresh shrimp whenever possible. If using frozen shrimp, ensure they are completely thawed for even cooking.
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Garlic Timing: Be careful not to burn the garlic. Add it to the oil first and cook it just until fragrant to avoid bitterness.
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Customize Easily: Feel free to add or swap veggies based on what you have at home. Bell peppers or spinach are great additions to the Shrimp and Artichoke Pasta!
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Pasta Liquid: Always reserve that cup of pasta water! It’s a great way to adjust the sauce’s consistency and keep everything creamy.
Shrimp and Artichoke Pasta Recipe FAQs
What kind of pasta should I use for Shrimp and Artichoke Pasta?
You can use linguine, fettuccine, spaghetti, or any other pasta you prefer. I often select linguine for its ability to hold the sauce well, but feel free to choose your favorite!
How should I store leftover Shrimp and Artichoke Pasta?
Store any leftovers in an airtight container in the fridge for up to 3 days. This keeps the flavors intact and makes for a quick meal when you need one!
Can I freeze Shrimp and Artichoke Pasta?
Absolutely! For freezing, omit the shrimp before storing. Transfer the pasta into a freezer-safe container and freeze for up to 2 months. To reheat, simply thaw it overnight in the fridge and warm it in a skillet with a splash of water or broth to keep it creamy.
What should I do if my pasta is too sticky?
If your pasta is sticking together after cooking, it’s often due to insufficient water or not tossing it with oil or sauce right after draining. Make sure to reserve that pasta water; adding a splash back into the mix can help loosen it up and create a beautiful sauce.
Are there any dietary considerations for Shrimp and Artichoke Pasta?
If you’re cooking for someone with shellfish allergies, substitute the shrimp with another protein, like chicken or tofu. Additionally, for gluten-free options, use gluten-free pasta, and you can easily find gluten-free pesto at most grocery stores!
How do I know if the shrimp are properly cooked?
When shrimp are cooked properly, they should turn pink and opaque. This typically takes about 3-4 minutes in total; be mindful not to overcook as shrimp can quickly become rubbery. Enjoy that succulent texture!
Savory Shrimp and Artichoke Pasta for Busy Weeknights
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, approximately 10 minutes.
- Once the pasta is tender, reserve 1 cup of the pasta cooking liquid and then drain the pasta.
- In a large bowl, gently toss the drained pasta with the basil pesto.
- In a large skillet, heat the olive oil over medium-high heat. Add minced garlic and the raw shrimp, stirring for about 1 minute until the shrimp turn pink but aren’t fully cooked yet.
- Incorporate the frozen peas and artichokes into the skillet and cook, covered, for about 1 minute until heated through.
- Stir in the green onions, parsley, and cooked pasta into the skillet. Toss everything together, adding reserved pasta liquid if needed.