Shrimp and Artichoke Linguine Alfredo
Photo: Annabelle Breakey; Styling: Randy Mon
Yields Serves 4 Total Time 30 mins
AuthorAysha Schurman, Ammon, ID,
Shrimp, artichoke, linguine, and a homemade alfredo sauce come together in this 30-minutes dish.

How to Make It

Step 1
1

Cook linguine according to package directions.

Step 2
2

Meanwhile, reserve 1/4 cup artichoke hearts. In a food processor, whirl remaining ingredients except shrimp until blended but still chunky.

Step 3
3

Pour sauce into a medium saucepan. Stir in shrimp and reserved artichokes; cook over medium heat until sauce begins to boil. Reduce heat and cook until sauce thickens, about 10 minutes. Drain pasta, put in a bowl, and pour sauce on top.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 8 ounces linguine
 1/2 cup frozen artichoke hearts, thawed and chopped, divided
 1 cup sour cream
 1/2 cup reduced-sodium chicken broth
 1/2 cup chopped celery
 1/4 cup chopped red onion
 1/3 cup grated parmesan cheese
 1 tablespoon chopped parsley
 1 tablespoon minced garlic
 1 teaspoon chopped fresh rosemary
 1 teaspoon chopped basil leaves
 1/2 teaspoon red chile flakes
 1/2 teaspoon salt
 1/2 teaspoon freshly ground black pepper
 1/2 pound peeled and deveined shrimp (40 per lb.)

Directions

Step 1
1

Cook linguine according to package directions.

Step 2
2

Meanwhile, reserve 1/4 cup artichoke hearts. In a food processor, whirl remaining ingredients except shrimp until blended but still chunky.

Step 3
3

Pour sauce into a medium saucepan. Stir in shrimp and reserved artichokes; cook over medium heat until sauce begins to boil. Reduce heat and cook until sauce thickens, about 10 minutes. Drain pasta, put in a bowl, and pour sauce on top.

Step 4
4

Note: Nutritional analysis is per serving.

Shrimp and Artichoke Linguine Alfredo

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