Everyone needs a good shrimp and pasta recipe. Shrimp and Artichoke Pasta is the perfect weeknight dinner, you can make it real quick when time is of the essence. You can make this dish in less than 30 minutes. The butter-wine sauce is simple yet very flavorful, and works so well with the shrimp. It is like having scampi mixed in with your pasta. I like to buy marinated artichokes, and even though they are drained before adding to the butter sauce, I think the marinated herbs and oil add a nice touch to the Shrimp and Artichoke Pasta.
Our favorite pasta is angle hair, but really, I think fettuccine would be wonderful with this dish. The thicker pasta would absorb more of the sauce and hold in all that delicious flavor. This is a nice basic starter recipe. It is easy and can be used with many different ingredients to make a whole new pasta. Maybe you’re not a shrimp fan, use cooked chicken instead, or add lots of yummy veggies. This Shrimp and Artichoke Pasta recipe has many possibilities and can be molded to whatever your heart desires. Next time you need to make dinner in a hurry, or are just in the mood for a nice pasta dish, whip this up and I promise it will be something you come back to time and again.
Shrimp and Artichoke Pasta Recipe
2 garlic cloves, minced
1 cup dry white wine
2 teaspoons Italian seasoning
2 sticks butter
2 tablespoons fresh lemon juice
1 can (16 ounces) artichoke hearts, drained and quartered
1 pound medium shrimp, peeled and deveined
1 pound angle hair pasta or fettuccine (or you favorite)
Chopped fresh parsley for garnish
Freshly grated Parmesan cheese
In a large skillet, cook garlic, wine, and Italian seasoning in butter until slightly reduced. Add lemon juice, artichoke hearts, and shrimp; cook 5 more minutes. Meanwhile, cook the pasta al dente and drain. Toss shrimp mixture with hot pasta. Serve garnished with parsley and Parmesan cheese.
Makes 6 servings.