This creamy one-pan linguine is loaded with succulent shrimp and tender artichokes. The fresh lemon and parsley give it a bright, refreshing flavor that’s perfect for a quick weeknight dinner.
Why You’ll Love This Recipe
This dish combines juicy shrimp with tender artichokes in a creamy, lemony pasta. It’s quick to prepare and uses just one pan for easy cleanup. The reserved pasta water ensures every strand of linguine is perfectly coated.
What You’ll Need (Ingredient Highlights)
Large shrimp provide a tender, flavorful protein. Artichoke hearts add a subtle, earthy taste. Fresh lemon juice and zest brighten the creamy sauce. Olive oil and butter create a rich base that perfectly carries the flavors.
Pro Tips Before You Start
Pat the artichokes dry to avoid excess liquid in the pan. Use a heavy-bottomed pan for even cooking. Don’t overcook the shrimp—they cook quickly and remain tender. Reserve pasta water to adjust sauce consistency if needed.
How to Make Shrimp and Artichoke Linguine
Step 1 – Prep ingredients
Grate the lemon zest and squeeze juice from both lemons. Drain and quarter artichoke hearts, then pat dry with paper towels.
Step 2 – Cook linguine
Boil linguine in salted water for 8–10 minutes or according to package instructions. Reserve 1 cup pasta water, then drain pasta.
Step 3 – Sauté garlic and shrimp
Heat butter and olive oil in a large pan over medium heat. Add garlic and stir 1 minute. Add shrimp, season with salt and pepper, and sauté 1–2 minutes per side until just pink.
Step 4 – Add artichokes
Toss in artichokes and cook for 2 minutes until warmed through. Remove from heat and stir in parsley, lemon zest, and lemon juice.
Step 5 – Combine with pasta
Pour shrimp and artichokes over linguine and toss to combine. Add reserved pasta water as needed for a juicier sauce.
What to Serve Them With
Pair with a simple green salad or roasted vegetables. Serve with crusty bread to soak up the creamy sauce. A chilled glass of white wine complements the lemony flavors beautifully.
Variations / Substitutions
Swap linguine for spaghetti, fettuccine, or gluten-free pasta. Replace artichokes with asparagus or zucchini for a different vegetable twist. Use shrimp tails-on for presentation and flavor enhancement.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of pasta water to restore creaminess. Do not freeze, as shrimp may become rubbery.
FAQs
Can I make this recipe ahead of time?
Yes, cook pasta and shrimp separately and combine just before serving.
How should I store leftovers?
Keep in an airtight container in the fridge for up to 2 days.
Can I use frozen shrimp?
Yes, thaw completely before cooking and pat dry to avoid excess moisture.
Is this recipe gluten-free?
Use gluten-free pasta instead of regular linguine.
Do I need special equipment?
No, a large heavy-bottomed pan is sufficient.
Final Thoughts
Shrimp and artichoke linguine is a quick, flavorful pasta that feels indulgent yet is easy to make. The creamy sauce with lemon and parsley elevates it to a restaurant-quality dish at home.
Full Recipe Card
Ingredients
1 lb linguine, reserve 1 cup cooking liquid
3 Tbsp olive oil
4 Tbsp unsalted butter
3–4 garlic cloves, minced (about 1 1/2 Tbsp)
1 lb large shrimp, peeled and deveined
1 tsp sea salt for shrimp
1/4 tsp black pepper
2 15-oz cans artichoke hearts, drained and quartered
1/4 cup fresh parsley, chopped
1 tsp grated lemon zest
1/4 cup fresh lemon juice
1/2 cup grated Parmesan cheese
Instructions
Grate lemon zest and squeeze juice. Drain and quarter artichokes, pat dry.
Cook linguine in salted water; reserve 1 cup pasta water and drain.
Heat butter and olive oil; sauté garlic 1 minute. Add shrimp, season, and cook 1–2 minutes per side until pink.
Add artichokes, cook 2 minutes. Remove from heat, stir in parsley, lemon zest, and juice.
Toss shrimp and artichokes with linguine. Add pasta water as needed for desired sauce consistency.
Serve with Parmesan cheese.
