SHRIMP AND ARTICHOKE LINGUINE
Who doesn't love a great 30 minute meal? This shrimp and artichoke linguine recipe is so flavorful with a zesty garlic-lemon-herb sauce that will make your heart go pitter pat. So fresh, light and easy!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 25m
Number Of Ingredients 12
Steps:
- Prep: Grate lemon zest from the first lemon then squeeze juice from both lemons. Drain artichoke hearts, cut into quarters and pat dry with papertowels.
- Cook linguine in a large pot of water with 1 Tbsp salt (8-10 minutes) or according to package instructions. Reserve 1 cup pasta cooking liquid then drain pasta (no need to rinse).
- Meanwhile, In a large (12-14 inch) heavy-bottomed pan over medium heat, add 4 Tbsp butter and 3 Tbsp olive oil. Once butter is sizzling, add 4 pressed garlic cloves an stir 1 minute. Add shrimp in a single layer and sprinkle with 1 tsp salt and 1/4 tsp black pepper. Saute shrimp 1-2 minutes per side, just until pink and not translucent.
- Add artichokes and toss to combine for another 2 minutes, or just until warmed through. Remove from heat and stir in 1/4 cup chopped parsley, 1 tsp lemon zest, and 1/4 cup lemon juice.
- Pour shrimp and artichokes over drained pasta and toss to combine. If juicier pasta is desired, drizzle with reserved cooking liquid from pasta (I added 1/2 cup pasta liquid).
EASY ALFREDO & ARTICHOKE FETTUCCINE
My husband loves fettucine alfredo and I love artichokes, but I have very little time to make it from scratch. This is great to make if you have leftover chicken to serve it with. Also, you can buy all of the ingredients in advance and make it when you have time.
Provided by Roses Granddaughter
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook fetticine in boiling water 2 tablespoons olive oil.
- Meanwhile, drain artichokes hearts in a large colander and leave to drain (do not rinse).
- Warm up alfredo sauce in a large saucepan - add garlic and lemon pepper and 1 teaspoon olive oil.
- When alfredo sauce is cooked, drain over artichoke hearts - this will warm and cook artichoke hearts perfectly.
- Slightly rinse noodles and drain thoroughly.
- Add noodles and artichokes to the alfredo sauce and mix completely.
- Warm on stove for about 15 minutes.
- Optional: For added flavor and taste, add 1-2 cups chopped and cooked chicken to the mix.
- Serve warm.
CHICKEN AND ARTICHOKE FETTUCCINE ALFREDO
The artichokes make a nice add-in to this velvety chicken Alfredo. It goes together in a half hour...so it's great for weeknights or entertaining. -Priscilla Yee, Concord, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook fettuccine according to package directions. , Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat until no longer pink. Add garlic; cook 1 minute longer. Remove from the pan and keep warm. , Add the milk, cream cheese and salt to skillet; cook and stir until smooth. Stir in the artichoke hearts, red pepper and Parmesan cheese., Drain fettuccine. Stir in sauce and chicken; heat through. Sprinkle with basil.
Nutrition Facts : Calories 527 calories, Fat 18g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 894mg sodium, Carbohydrate 51g carbohydrate (5g sugars, Fiber 3g fiber), Protein 41g protein.
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