Shrimp & Artichoke Linguini with Basil

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Chef Deanna made this dish for our Spring Feast menu. It is one of my favorites.

Shrimp and Artichoke Linguine with Basil
Print Recipe
Servings
4 people
Servings
4 people
Shrimp and Artichoke Linguine with Basil
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
  • 1 lb linguine homemade
  • 2 tablespoon MTOO Butter Olive Oil
  • 2 tablespoon MTOO Tuscan Herb Olive Oil
  • 2 cloves Garlic minced
  • 1 pound jumbo shrimp peeled & deveined
  • 1 teaspoon AGLIO OLIO SPICE BLEND
  • 2 packages frozen artichoke hearts
  • 1/4 cup fresh basil chiffonade
  • 1/4 cup fresh parsley chopped
  • 1 tablespoon lemon zest
  • 1/4 cup freshly squeezed lemon juice from 2 small lemons
  • 1/2 cup Parmesan Cheese freshly grated
Servings: people
Instructions
  1. Cook linguine in a large pot of salted water (2-3 minutes) or according to package instructions if using store bought.
  2. Meanwhile, heat the olive oils in a large high side sauté pan over medium heat. Add garlic and heat for 30 seconds, until fragrant but not brown. Toss shrimp with spice rub, add them in a single layer and sauté 1-2 minutes per side, until opaque.
  3. Add artichokes and toss to combine for another 2 minutes, or just until warmed through. Remove from heat and stir in basil, parsley lemon juice and zest. Add in reserved pasta liquid and toss with drained pasta and parmesan cheese.
  4. Taste for seasoning and add additional spice blend if desired. Garnish with additional basil ribbons.
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