Shrimp and Artichoke Linguini

Always great to have dinner with longtime friends. Made even better by this great tasting dish! Know you will enjoy it. Test out some of the optional ingredients at the end…

Shrimp and Artichoke Linguini a la Chuck

This recipe is great for pasta and shrimp. I think I might even try the sauce over cooked chicken, served with rice!

500 grams linguini pasta

2 T olive oil

1 large onion chopped

4 cloves garlic crushed

1 lb. large shrimp, peeled and deveined

 

Sauce:

1 can artichoke hearts

½ cup white wine

4 T lemon juice

4 tsp. lemon zest

Salt to taste

Pepper to taste

½ cup chicken stock

Corn starch

4 T fresh chopped parsley

 

Optionals: 1 T capers and/or ¼ cup diced red peppers and/or 1 T Dijon mustard and/or crushed red pepper flakes

 

1.       Cook pasta in boiling water.

2.       Sauté onion and garlic (and red pepper) in oil for about 5 minutes while pasta is cooking. Remove to a bowl.

3.       Add shrimp to drippings and cook for about 3 minutes. Stir in artichoke hearts, wine, lemon juice, zest, salt, pepper and cooked onion and garlic. Heat to boiling over high heat. Reduce heat to simmer, cover for 4 minutes.

4.       Thicken with cornstarch.

5.       Toss with pasta and parsley. Serve immediately.