Serves 6
20 min
Lemon Artichoke and Shrimp Pasta
Recipe GLPRe8b23516edf51e
A bright and elegant Mediterranean pasta featuring succulent shrimp tossed with tender angel hair pasta in a zesty lemon sauce enriched with fresh basil, artichoke hearts, and creamy Parmesan cheese. This dish comes together in minutes, making it perfect for weeknight dinners or impressive entertaining.
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Ingredients
2 tablespoons plus 2 tablespoons Olive oil
2 cloves Garlic cloves, minced
½ teaspoon Salt
¼ teaspoon Black pepper
1 tablespoon Fresh lemon zest
⅔ cup Fresh lemon juice
1 pound Angel hair pasta
1¼ pounds Shrimp, shelled and deveined
½ cup Marinated artichoke hearts, drained and chopped
½ cup Fresh basil, chopped
½ cup Parmesan cheese, freshly grated
for garnish Lemon halves for grilling
Directions
In a small bowl, whisk together 2 tablespoons of olive oil, minced garlic, salt, black pepper, lemon zest, and lemon juice until well combined. Set the lemon dressing aside.
Bring a large pot of salted water to a rolling boil over high heat. Add the angel hair pasta and cook according to package directions until tender but al dente.
While the pasta cooks, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the shrimp with a pinch of salt and pepper, then add to the hot skillet. Cook the shrimp for about 1 to 2 minutes per side, stirring occasionally, until they turn opaque and pink throughout (shrimp are done when they reach 145°F internal temperature). Transfer to a plate.
Drain the cooked pasta and add it directly to the skillet with the remaining oil residue, or return to the large pot. Add the reserved lemon dressing, cooked shrimp, chopped artichoke hearts, fresh basil, and grated Parmesan. Gently toss everything together until the pasta is evenly coated and all ingredients are combined.
Divide the pasta among serving bowls and serve immediately. Garnish each portion with grilled lemon halves, additional chopped fresh basil, and extra grated Parmesan cheese.
