ARTICHOKE & LEMON PASTA
While sailing in the Mediterranean, we tasted a lemony artichoke pasta. I developed my own version of it that our guests love. Try it with shrimp and kalamata olives. -Peter Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Fill a 6-qt. stockpot three-fourths full with water; add 2 teaspoons salt and bring to a boil. Add asparagus; cook, uncovered, 1-2 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add garlic; cook 1 minute longer. Add to pasta., Add asparagus, goat cheese, parsley, lemon peel, lemon juice and the remaining salt and oil; toss to combine, adding enough reserved pasta water to coat. Heat through. Serve with Parmesan cheese.
Nutrition Facts : Calories 343 calories, Fat 14g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 919mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein.
SHRIMP LINGUINE WITH LEMON ARTICHOKE PESTO
Linguine noodles are tossed with this light artichoke pesto to give you an elegant yet easy weeknight dinner that works for date night too.
Provided by Kathryn | Urban Foodie Kitchen
Categories Main Course
Time 18m
Number Of Ingredients 13
Steps:
- Make the pesto. Fit a large food processor with a standard blade. Add artichokes and garlic, pulse several times until the artichokes are roughly chopped. Add basil, lemon zest, lemon juice and walnuts. Pulse 4-5 times. Scrape down the sides of the bowl. Add pepper and then, with the motor running slowly pour the olive oil down the chute and continue processing until fully blended.
- Cook the pasta. Cook according to the package directions. When the pasta is done cooking drain it, reserving at least a 1/2 cup of the pasta water.
- Cook the shrimp. Heat a large skillet over medium heat. While the skillet is heating toss the shrimp with olive oil and garlic. Add shrimp to skillet and cook for 2 minutes. Using a pair of tongs, turn the shrimp and cook for an additional 1-2 minutes until shrimp and pink and cooked through.
- Finish the dish. Turn the heat off and add the pasta, pesto, and 1/4 cup of the pasta water to the pan. Carefully toss to coat the linguine. Add additional pasta water, a small amount at a time, as needed. Serve immediately, topping with grated parmesan if desired.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 430 kcal
LEMON SPAGHETTI WITH SHRIMP
Provided by Giada De Laurentiis
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside.
- Make the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.
- Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan, if desired.
SHRIMP AND ARTICHOKE TAGLIATELLE WITH BLACK PEPPER AND PECORINO
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the shrimp and artichokes: Preheat the oven to 450 degrees F.
- On a baking sheet, toss the shrimp with 2 tablespoons of the olive oil, the lemon juice and butter and sprinkle generously with salt and pepper. Roast until just cooked through, about 5 minutes.
- In a medium saucepan, heat the remaining 1/4 cup olive oil over medium heat. Add the artichokes and cook until seared and just browned, about 2 minutes. Add the garlic and cook until aromatic. Add the wine and cook until reduced slightly, 1 minute. Add the chicken stock and bring to a slow simmer. Cook until the artichokes are tender and the liquid is reduced by half. Season the mixture with salt and pepper.
- For the pasta: Meanwhile, bring a medium stockpot of salted water to a rolling boil. Boil the pasta until cooked, about 2 minutes (or according to package instructions). Remove the pasta from the water and toss directly into the artichoke pan along with 1/2 cup of the pasta cooking water. Cook and reduce the liquid, tossing the pasta, until the pasta is coated with the sauce. Remove from the heat and add the cheese and black pepper. Add the roasted shrimp and its juices, lemon zest, butter, lemon juice, parsley and salt to taste. Toss the pasta until the butter has emulsified. Plate and serve.
LEMON SHRIMP SCAMPI WITH ARTICHOKES
Looking for an easy yet tasty recipe for summer or camping trip? Try Food Network's Lemon Shrimp Scampi with Artichokes over the grill or a campfire.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Combine the breadcrumbs and 1 teaspoon olive oil in a small skillet over medium heat; cook, stirring, until golden, about 5 minutes. Transfer to a small bowl and let cool. Stir in the lemon zest, grated garlic and cheese; set aside.
- Tear off 4 large sheets of heavy-duty foil. Divide the artichoke hearts among the sheets. Season with salt and top each with an oregano sprig and a few lemon slices; add a tablespoon of butter to each. Season the shrimp with salt and place on top of the lemon slices. Sprinkle the shrimp with the red pepper flakes, parsley and minced garlic; drizzle with the vermouth and the remaining 1/4 cup olive oil. Bring two opposite ends of the foil together and fold twice to seal. Fold in the other sides and seal, leaving room for heat to circulate.
- Grill the foil packets until the shrimp are just cooked through and the mixture is saucy, about 10 minutes. Carefully open the packets and sprinkle with the breadcrumb mixture.
PASTA WITH SHRIMP AND ARTICHOKES
Make and share this Pasta With Shrimp and Artichokes recipe from Food.com.
Provided by Barb G.
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Rinse and drain artichokes, slice into 1/4 inch slices.
- Pat the shrimp dry and toss with 1/4 teaspoon each of salt and pepper.
- In a large sauté pan, heat olive oil over medium-high heat until sizzling.
- Add half of the shrimp and quickly brown on both sides, about 1 minute per side.
- Remove the shrimp to a bowl with a slotted spoon.
- Brown the remaining shrimp and remove to bowl.
- Decrease heat to medium-low.
- In the same pan sauté the artichoke slices, onion, garlic, lemon zest, and red pepper flakes until the artichoke slices and onion start to brown,about 10 to 12 minutes.
- Add the wine and stir gently to dislodge any browned bits from bottom of pan.
- Cook until liquid is reduced by half.
- Add the chicken broth,lemon juice,1 tablespoon of parsley, and the remaining salt and pepper.
- Bring to a boil, then simmer until slightly thickened, about 10 minutes.
- While sauce is cooking, Cook the pasta.
- Drain pasta and return to pot.
- Return shrimp to sauce just to warm through, no longer than 2 or three minutes.
- Pour sauce over pasta and simmer over low heat, stirring constantly, coating pasta with the sauce, about 2 minutes.
- Turn pasta out on to warm serving dish.
- Sprinkle with parsley and diced tomato, if desired, and serve.
Nutrition Facts : Calories 570, Fat 12.5, SaturatedFat 1.9, Cholesterol 172.8, Sodium 559.5, Carbohydrate 70.2, Fiber 6.6, Sugar 3.1, Protein 36.5
LEMON SHRIMP PASTA
This is a very lightly sauced pasta with lemon and shrimp. It's refreshing as well as filling.
Provided by Tiffany
Categories Main Dish Recipes Pasta Shrimp
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil.
- Meanwhile, heat oil in a pan over medium heat. Coat shrimp with salt and pepper. Cook and stir shrimp in the hot oil until opaque, about 2 minutes per side.
- Cook linguine in the boiling water until tender yet firm to the bite, 1 to 3 minutes.
- Combine lemon zest and juice in a small saucepan over medium heat and bring to a simmer. Sprinkle in parsley and stir in butter until melted. Add 2 tablespoons of the pasta cooking water and stir. Drain pasta. Add shrimp to the lemon sauce. Mix pasta, shrimp, sauce, and Parmesan cheese together in a large serving bowl.
Nutrition Facts : Calories 584.5 calories, Carbohydrate 65.5 g, Cholesterol 287.2 mg, Fat 18.5 g, Fiber 5.8 g, Protein 39.4 g, SaturatedFat 8.2 g, Sodium 1157.6 mg, Sugar 0.2 g
LEMON SPAGHETTI WITH ROASTED ARTICHOKES
Lemon zest, lemon juice, Parmesan and basil come together for a silky and vibrant sauce that makes this weeknight-friendly pasta sing. The addition of roasted artichoke hearts adds texture and complements the zestiness of the dish. There's no better time than a weeknight to embrace canned or frozen artichoke hearts, as they are immensely less work than whole fresh ones, and they roast beautifully - and effortlessly - in a hot oven. Holding onto that salty, starchy pasta water is key to ensuring that each spaghetti noodle is enveloped in the lemony sauce; use it judiciously to emulsify the sauce as you quickly toss it.
Provided by Naz Deravian
Categories dinner, lunch, pastas, main course
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Line a baking sheet with parchment paper.
- Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
- While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
- Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
- Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
- Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
- Top with the roasted artichokes, a little more black pepper and torn basil, and serve.
PASTA WITH SHRIMP AND ARTICHOKES
Provided by Paula M. Zwolak
Categories Herb Pasta Tomato Quick & Easy Basil Shrimp Artichoke Bon Appétit Michigan
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté until tender, about 5 minutes. Add 1/4 cup basil, oregano and dried red pepper and stir 1 minute. Add stewed tomatoes, diced tomatoes, artichoke hearts and lemon juice and simmer until sauce thickens slightly and artichokes are tender, about 30 minutes.(Can be made 1 day ahead. Cover and refrigerate.)
- Cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain.
- Meanwhile, bring sauce to a simmer. Stir in shrimp and simmer until just cooked through, about 5 minutes. Season to taste with salt and pepper.
- Add spaghetti to sauce and toss to coat. Transfer to large bowl. Sprinkle with additional chopped fresh basil. Serve, passing Parmesan separately.
More about "lemony shrimp and artichoke pasta toss food"
LEMON ARTICHOKE AND SHRIMP PASTA - HONEST COOKING
From honestcooking.com
Category MainTotal Time 20 mins
- In a small bowl, whisk together 2/3 cup olive oil, garlic, salt, pepper, lemon zest, and lemon juice. Set aside.
- Bring a large pot of salted water to a boil over high heat. Cook angel hair pasta according to the instructions on the box.
- While the pasta is cooking, heat 1 tsp olive oil over medium-high heat. Season the shrimp with salt and pepper, then add to the skillet to cook, turning at least once. Remove from heat once shrimp turn pink, approximately 2 minutes.
- Strain pasta when finished cooking and add it back to the large pot. Stir in lemon sauce, shrimp, chopped artichokes, basil and parmesan.
LEMON SHRIMP & ARTICHOKE ANGEL HAIR PASTA | CAKE 'N KNIFE
From cakenknife.com
4.6/5 (5)Category Main DishServings 4Total Time 20 mins
- In a small bowl, whisk together 2/3 cup olive oil, garlic, salt, pepper, lemon zest, and lemon juice. Set aside.
- Bring a large pot of salted water to a boil over high heat. Cook angel hair pasta according to the instructions on the box.
- While the pasta is cooking, heat 1 tsp olive oil over medium-high heat. Season the shrimp with salt and pepper, then add to the skillet to cook, turning at least once. Remove from heat once shrimp turn pink, approximately 2 minutes.
- Strain pasta when finished cooking and add it back to the large pot. Stir in lemon sauce, shrimp, chopped artichokes, basil and parmesan.
SHRIMP AND ARTICHOKE PASTA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (5)Total Time 30 minsCuisine AmericanCalories 378 per serving
MEDITERRANEAN PASTA WITH SHRIMP | HOW TO FEED A LOON
From howtofeedaloon.com
LEMON ARTICHOKE PASTA - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
EASY ARTICHOKE PASTA TOSS RECIPE - REAL SIMPLE
From realsimple.com
SHRIMP AND CREAMY LEMON ANGEL HAIR PASTA RECIPE - HOME CHEF
From homechef.com
LEMONY SHRIMP AND ARTICHOKE PASTA TOSS - MEALTHY.COM
From d3qmyg60jmp8af.cloudfront.net
CHATGPT CREATES EASY-TO-MAKE 'UPSCALE' PASTA RECIPE WITH …
From insider.com
ARTICHOKE PASTA RECIPE - LOVE AND LEMONS
From loveandlemons.com
LEMONY ARTICHOKE PASTA SALAD - GIMME SOME OVEN
From gimmesomeoven.com
ONE SKILLET SHRIMP AND ARTICHOKE PASTA - THAT WHICH NOURISHES
From thatwhichnourishes.com
LEMON GARLIC SHRIMP PASTA (20 MINUTES!) - PINCH AND SWIRL
From pinchandswirl.com
SHRIMP OREGANATA RECIPE
From allrecipes.com
BOW TIE PASTA RECIPES THAT PROVE FARFALLE IS THE BEST NOODLE
From southernliving.com
SHRIMP AND ARTICHOKE PASTA - MAYO CLINIC
From mayoclinic.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love