Shrimp and Artichoke Linguine
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender shrimp and artichokes tossed with spaghetti in a bright garlic-lemon-herb sauce. A fresh, light, and flavorful pasta that feels restaurant-quality but comes together in 25 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 lb linguine (reserve 1 cup cooking liquid)
- 3 Tbsp olive oil
- 4 Tbsp unsalted butter
- 3 large or 4 medium garlic cloves (pressed or minced (about 1 1/2 Tbsp))
- 1 lb large shrimp (21-25 count, peeled and deveined)
- 1 tsp sea salt for shrimp
- 1/4 tsp black pepper (freshly ground)
- Two 15-oz cans artichoke hearts (not marinated, well drained and quartered)
- 1/4 cup fresh parsley (finely chopped)
- 1 tsp grated lemon zest
- 1/4 cup freshly squeezed lemon juice (from 2 small lemons)
- 1/2 cup freshly grated parmesan cheese to serve
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 404mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 771mg
- Calcium
- 207mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 404MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.