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Shrimp Linguine with Lemon Artichoke Pesto

Shrimp Linguine with Lemon Artichoke Pesto

  • Author: Kathryn | Urban Foodie Kithcen
  • Prep Time: 5 minutes
  • Cook Time: 13 minutes
  • Total Time: 18 minutes
  • Yield: 2-3 servings 1x
  • Category: Main course
  • Cuisine: Italian

Description

There are so many possibilities when it comes to Lemon Artichoke Pesto – I just love it with this garlic shrimp and linguine! 


Scale

Ingredients

For the pesto: 

  • 1 can artichoke hearts, drained and rinsed 
  • 1 clove garlic
  • 1/4 cup basil leaves 
  • 1/2 tsp lemon zest 
  • 1 1/2 tsp chopped walnuts
  • 2 tbsp fresh lemon juice 
  • 1/8 tsp ground pepper
  • 2 tbsp olive oil 

For the shrimp & pasta: 

  • 8 oz whole wheat linguine 
  • 1 pound peeled and deveined shrimp 
  • 2 cloves garlic, minced 
  • 1 tbsp extra virgin olive oil 
  • 2 tbsp grated parmesan

Instructions

  1. Fit a large food processor with a standard blade.  Add artichokes and garlic, pulse several times until the artichokes are roughly chopped.  Add basil, lemon zest, lemon juice and walnuts.  Pulse 4-5 times.  
  2. Scrape down the sides of the bowl.  Add pepper and then, with the motor running slowly pour the olive oil down the chute and continue processing until fully blended.  
  3. Cook the pasta according to package directions.  When done cooking drain, reserving at least a 1/2 cup of the pasta water.  
  4. Heat a large skillet over medium heat.  While the skillet is heating toss the shrimp with the olive oil and garlic.  Add shrimp to skillet and cook for 2 minutes.  Using a pair of tongs, turn the shimp and cook for an additional 1-2 minutes until shrimp and pink and cooked through.  
  5. Turn the heat off and add the pasta, pesto and 1/4 cup of the pasta water to the pan.  Carefully toss to coat the linguine.  Add additional pasta water, a small amount at a time, if needed to needed.  Serve immediately, topping with grated parmesan if desired.  

Keywords: Spring pasta dishes