SHRIMP AND ARTICHOKE LINGUINE
Who doesn't love a great 30 minute meal? This shrimp and artichoke linguine recipe is so flavorful with a zesty garlic-lemon-herb sauce that will make your heart go pitter pat. So fresh, light and easy!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 25m
Number Of Ingredients 12
Steps:
- Prep: Grate lemon zest from the first lemon then squeeze juice from both lemons. Drain artichoke hearts, cut into quarters and pat dry with papertowels.
- Cook linguine in a large pot of water with 1 Tbsp salt (8-10 minutes) or according to package instructions. Reserve 1 cup pasta cooking liquid then drain pasta (no need to rinse).
- Meanwhile, In a large (12-14 inch) heavy-bottomed pan over medium heat, add 4 Tbsp butter and 3 Tbsp olive oil. Once butter is sizzling, add 4 pressed garlic cloves an stir 1 minute. Add shrimp in a single layer and sprinkle with 1 tsp salt and 1/4 tsp black pepper. Saute shrimp 1-2 minutes per side, just until pink and not translucent.
- Add artichokes and toss to combine for another 2 minutes, or just until warmed through. Remove from heat and stir in 1/4 cup chopped parsley, 1 tsp lemon zest, and 1/4 cup lemon juice.
- Pour shrimp and artichokes over drained pasta and toss to combine. If juicier pasta is desired, drizzle with reserved cooking liquid from pasta (I added 1/2 cup pasta liquid).
THE BEST SPINACH ARTICHOKE DIP
This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 10 servings
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
- Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
- Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.
SPINACH ARTICHOKE SHRIMP
Artichoke Parmesan Chicken
Number Of Ingredients 12
Steps:
- Heat butter and oil in cast iron pan (or fave skillet).
- Season shrimp with salt, pepper, paprika on both sides.
- Cook shrimp on medium high to brown both sides,
- Remove cover with foil to rest.
- Add onions and garlic to skillet.
- Add artichokes for 2 mins.
- Pour in the wine.
- Add cream and more salt/pepper as desired.
- Bring sauce to a simmer and add parmesan.
- Add shrimp to skillet.
- Add spinach and let wilt.
- Top with chives.
- Optional: Add pasta!
AMAZING SPINACH ARTICHOKE CASSEROLE
This is a family favorite...spinach, fresh mushrooms, artichokes and cheeses make up a mouth-watering side dish that is creamy and delicious. This recipe has a lot of steps, but it is relatively easy and is well worth it. If you are a garlic lover, add an additional clove or two of pressed garlic to the mixture without roasting it first. This is my most requested vegetable casserole recipe, and it is a Thanksgiving favorite.
Provided by mharbold
Categories Side Dish Casseroles Spinach Casserole
Time 1h30m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
- Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
- Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
- Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
- Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 15 g, Cholesterol 36.6 mg, Fat 27.5 g, Fiber 3.2 g, Protein 6.9 g, SaturatedFat 10.7 g, Sodium 678 mg, Sugar 1.3 g
SHRIMP SCAMPI WITH ARTICHOKES
Provided by Ellie Krieger
Categories appetizer
Time 21m
Yield 4 servings, serving size: 2 cups
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.
Nutrition Facts : Calories 285 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 215 milligrams, Sodium 540 milligrams, Carbohydrate 14 grams, Fiber 5 grams, Protein 32 grams
SHRIMP,SPINACH & ARTICHOKE DIP
This came from my local grocery store on an index card(taste tester was giving away). Well, I finally made it and was very pleased!
Provided by ImNotHere
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350.
- Place cream cheese, mozzarella, Parmesan& mayonnaise in microwave safe 2 1/2 quart casserole.
- Heat in microwave 2-3 minutes to melt cheeses;stir occasionally and blend ingredients.
- Meanwhile, squeeze spinach dry.
- Pat shrimp dry with paper towel.
- Stir shrimp, spinach& artichoke hearts into cheese mixture.
- Bake 30 minutes.
SPINACH, SHRIMP, AND ARTICHOKE DIP
Make and share this Spinach, Shrimp, and Artichoke Dip recipe from Food.com.
Provided by KathyP53
Categories Brunch
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees. Lightly grease a 9 or 10" round ovenproof casserole and ser aside.
- Bring a medium pot of water to boil. Add spinach in batches and cooke until wilted, 2-3 minutes. Remove and refresh under cold running water. Squeeze to remove all excess water to chop. Set spinach aside.
- In a medium pot, melt butter over medium-high heat. Add onions and cook, stirring, for 3 minutes. Add garlic, salt, pepper, and cayenne, and cook, stirring for 1 minutes. Add flour and cook, stirring constantly, to make a light roux, about 2 minutes.
- Add milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2-3 minutes. Add the cooked spinach and lemon juice, and stir to incorporate.
- Add shrimp, cubed and grated cheeses, artichoke hearts and bacon, and stir well.
- Remove from heat and pour into the prepared dish. Top with Parmesan and bake until bubbly, about 10 minutes. Remove from oven and serve hot with chips.
Nutrition Facts : Calories 439.9, Fat 31.3, SaturatedFat 18.4, Cholesterol 215.9, Sodium 1201.1, Carbohydrate 14.5, Fiber 4.2, Sugar 1.7, Protein 27.1
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