Shrimp and Artichoke Pasta (Print Version)
# Ingredients:
01 -
1/2 pound linguine, fettuccine, spaghetti, or other pasta
02 -
1/4 cup prepared basil pesto (or spinach, arugula, or kale pesto)
03 -
2 tablespoons extra virgin olive oil
04 -
1 clove garlic, finely minced
05 -
1 pound raw shrimp (21 to 30 count), peeled, deveined
06 -
1 cup frozen peas
07 -
8 ounces frozen artichoke heart quarters, thawed, cut in half lengthwise
08 -
1/3 cup thinly sliced green onions, including the greens
09 -
1/3 cup minced fresh parsley
10 -
Kosher salt and freshly ground black pepper, to taste
# Instructions:
01 -
Heat a large pot of salted water (4 quarts of water, 2 tablespoons salt) on high heat until boiling. Add the pasta and cook uncovered on high heat with a vigorous boil until al dente, about 10 minutes or as per the pasta package instructions.
02 -
Once the pasta is done, scoop out one cup of the pasta cooking liquid and reserve. Drain the pasta.
03 -
Toss the drained pasta with the pesto and keep it warm.
04 -
Heat the olive oil in a large skillet over medium-high heat. Add the garlic and shrimp, stirring and cooking for 1 minute until the shrimp turns pink but is not fully cooked.
05 -
Lower the heat to medium, add the peas and artichokes, cover, and cook for an additional minute.
06 -
Add the green onions and parsley to the skillet. Reduce the heat to low and add the cooked pasta along with about a third of a cup of the reserved cooking water. Toss to coat evenly.
07 -
Adjust consistency by adding more cooking water if the pasta is too dry. Season with salt and freshly ground black pepper to taste. Serve immediately.
# Notes:
01 -
Reserve pasta cooking water to ensure the dish remains moist.