"This is a recipe I got from a friend that I modified for a little more kick, since my wife loves spicy food." — J. Rentsch
Watch video tips and tricks
whole wheat linguine
extra-virgin olive oil
1 (16 ounce) package
frozen fully cooked salad shrimp, thawed
crushed red pepper flakes
1 (14 ounce) can
quartered artichoke hearts, drained
sliced black olives
grated Parmesan cheese
This was very good, the only thing i found was that the final sauce was just a little to thin, so i put everything back in the pot and boiled, stirring constantly to reduce the sauce and make it thicker. My kids loved it so much that i have no left overs, and it makes a lot. thanks for the great recipe
The flavor was good but I thought the pasta was dry. I think the 5 minutes to cook the pre-cooked shrimp was too long. My shrimp was over cooked. I think 2-3 minutes would have been enough. Once you add the hot linguine the shrimp continue to cook. I also added 1 teaspoon of seasoning salt and a tablespoon of fresh chopped parsley for more flavor.
Lots of “mmmm-ing” going on at the supper table tonight. This may be simple to prepare, with simple ingredients, but it is a spectacular pasta dish. I followed the recipe for the most part, but adjusted the amounts of a few ingredients, cutting back fairly significantly on the crushed red pepper flakes (to about 1/8 tsp.), the artichoke hearts (about half the amount called for), and the lemon juice (again, about half the directed amount). Delicately flavored with a beautiful and elegant presentation. I served this with grilled chicken, but this could easily stand on its own. (Note: If your pasta is dry it is easily remedied by adding some of the reserved pasta cooking water)
Wow! This was simple to prepare, yet so delicious you would think it took me awhile to make. I made just a few mods - left out the Parmesan and added some lemon pepper seasoning to the final product - oh and I added a bit of butter to my sauteed shrimp for a bit more flavor. I think really small mods - but this dish was a hit and a certain keeper!!! Thanks Rentsch!
I have made a version of this for years and it is always a favorite. This is the first time I added the artichokes and it was a hit. The only change I would make is to saute the garlic and crushed red pepper for a few minutes prior to adding the shrimp. I would also use uncooked shrimp because the cooked shrimp get overcooked before everything is warm enough. This is always a fast and delicious meal.
I thought this tasted great and was very different! It was also very quick to make. I used regular cooked shrimp instead of salad shrimp. I also used 7 oz. artichoke hearts because that was all I had. It tasted fine with the artichokes cut in half, so I think 14 oz. might have had an overwhelming flavor. I will definitely make this again.
This recipe was quick, easy and outstanding ~ a big hit at our house. I didn't change a thing. We think this would also be great for company. Thank you!
Yum! I used white wine instead of the lemon and it was delish! resturant quality- love this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Artichoke and Shrimp Linguine
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 209
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
Find just the right recipes for your holiday get-togethers.
Make elegant but easy garlic shrimp in a white wine and butter sauce.
Sautéed shrimp, mushrooms, and asparagus are tossed with egg noodles.
See how to make a light clam sauce with garlic, basil, and fresh parsley.