Recipe by Sharon Katz
"Simple and delicious. Have all ingredients ready to go to aid preparation."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) package
large shrimp - peeled and deveined
1 1/4 cups
frozen artichoke hearts
salt to taste
ground black pepper to taste
chopped fresh parsley
I liked the concept of this recipe, however, I needed more flavor. I added 1/4 cup of chopped red bell pepper for color to the onions and 4 cloves of garlic. I mixed twice as much lemon zest with twice as much lemon juice and 1/2cup fat free chicken broth along with a T of french mustard. I added the wine and broth to this mixture. I mixed 1 Tablespoon of cornstarch in the mixture at the end. I added the pasta after that. It was very good.
This was just ok. The regular recipe is bland and it took a lot of experimenting with seasonings to keep it from being a total loss. The suggestions of red pepper flakes and pine nuts are probably helpful for this dish.
This was a big hit. I did use previous recommendations to double the lemon juice and zest which it definitely needed. I also did not use the onion but doubled the garlic. I also used marinated artichokes, drained, instead of frozen, which also added to the flavor. I will definitely make this again!
This was very good. I think that next time I cook it I will add some cornstarch and make the sauce a bit thicker. Also, I used the amount of linguine suggested, and it was way too much.
My famiily says it is a keeper.
I would like to point out that the recipe calls for 8 ounces of linguine, which IS half a normal sized package. User error seems to be a real problem among many of these reviews.
Since so many people had an issue with the noodles, I made this with orzo pasta instead. When it was finished, I added some toasted pine nuts that really added a great bit of flavor. A little FETA cheese on top and this is now one of my favorite dishes.
Very sophicated dish, but my 4 year old loved it! A little bland, next time I think I'm going to add marinated artichoke hearts and capers.
Loved the recipe and so did my family. Added crushed red pepper for a little kick!
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp and Artichoke Linguine
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 97
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
Make elegant but easy garlic shrimp in a white wine and butter sauce.
See how to make a light clam sauce with garlic, basil, and fresh parsley.
A foolproof shrimp and pasta dish that’s super quick and easy.