Shrimp and Artichoke Linguine with Lemon Garlic

Shrimp and artichoke linguine uses a light lemon butter sauce rather than cream. Drained artichoke hearts add tender pieces among the pasta, and garlic seasons the cooking fat before the shrimp enter the pan. Shrimp cook quickly, so have the pasta nearly ready before starting them. Reserved pasta water joins the fat and lemon juice into a coating that clings to the strands. Stop heating once the seafood is safe and the dish is combined.

Recipe at a glance

Yield: 4 servings. Prep: 15 minutes. Cook: 20 minutes. Total: 35 minutes, including 0 minutes of additional resting, cooling, chilling or draining where stated. Times are estimates; follow the doneness checks.

Equipment

Pasta pot, wide skillet, colander, tongs, food thermometer.

Ingredients and directions

Doneness checks

Shrimp reach 63°C (145°F) and are opaque; sauce lightly coats linguine strands.

Helpful tips

• Dry shrimp so they cook rather than release a pool of water.
• Drain artichokes thoroughly.
• Keep garlic from browning before adding shrimp.
• Reserve water and toss briefly at the end.

Troubleshooting

• Yes, if safely stored. Add near the end and reheat to 74°C (165°F), avoiding prolonged cooking.
• Dry shrimp so they cook rather than release a pool of water.

Serving ideas

• Serve in shallow warm bowls.
• Offer extra lemon wedges.
• Add a green salad.
• Pair with roasted cherry tomatoes on the side.

Substitutions

Thawed frozen shrimp work if fully defrosted and patted dry. Spaghetti can replace linguine by dry weight.

Variation

Add 1/4 teaspoon chilli flakes with the garlic.

Make ahead

Drain artichokes and prepare lemon and garlic ahead. Cook pasta and shrimp near serving time for better texture.

Storage and reheating

Refrigerate promptly for up to 3 days. Reheat to 74°C (165°F) with a splash of water; shrimp may become firmer after reheating.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).

Frequently asked questions

Can I use cooked shrimp?

Yes, if safely stored. Add near the end and reheat to 74°C (165°F), avoiding prolonged cooking.

Why is the sauce oily?

It needs water and tossing to bind the butter and oil around the pasta. Add reserved water gradually.

How to tell when it is ready

Shrimp reach 63°C (145°F) and are opaque; sauce lightly coats linguine strands.

Tips

• Dry shrimp so they cook rather than release a pool of water.
• Drain artichokes thoroughly.
• Keep garlic from browning before adding shrimp.
• Reserve water and toss briefly at the end.

Troubleshooting

• Yes, if safely stored. Add near the end and reheat to 74°C (165°F), avoiding prolonged cooking.
• Dry shrimp so they cook rather than release a pool of water.

Substitutions

• Thawed frozen shrimp work if fully defrosted and patted dry. Spaghetti can replace linguine by dry weight.

Variations

• Add 1/4 teaspoon chilli flakes with the garlic.

Serving suggestions

• Serve in shallow warm bowls.
• Offer extra lemon wedges.
• Add a green salad.
• Pair with roasted cherry tomatoes on the side.

Make ahead

Drain artichokes and prepare lemon and garlic ahead. Cook pasta and shrimp near serving time for better texture.

Storage

Refrigerate promptly for up to 3 days. Reheat to 74°C (165°F) with a splash of water; shrimp may become firmer after reheating.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).