Summer Shrimp Linguine with Tomatoes & Artichokes
Celebrate the sea with our light, summery shrimp linguine. This simple dish relies on a few fresh ingredients that pack a lot of flavor and just a hint of heat. It takes only 20 minutes and a few steps to make, so you won’t waste those beautiful warm days in the kitchen!
Summer Shrimp Linguine with Tomatoes & Artichokes
Total Time 20 minutes
Servings 4 Servings
Ingredients
- 4 oz. linguine
- 2 Tbsp./1 oz. extra virgin olive oil
- 20 each/8 oz. medium shrimp peeled and deveined
- ¼ cup/1 oz. sliced garlic
- ½ tsp. pepper flakes or to taste
- ¼ cup roughly chopped fresh tarragon leaves
- 1 12 oz frozen package thawed or can of artichoke hearts
- 2 cups/8 oz. cherry tomatoes halved
- 1 Tbsp./½ oz. lemon juice
- ¼ cup/ ¼ oz. Parmigiano finely grated
Instructions
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Bring a large pot of salted water to a boil. Cook the linguine according to package directions. Drain and reserve.
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Heat a sauté pan over medium heat. Add the olive oil and shrimp. Cook, stirring until the shrimp are mostly pink with some grey remaining.
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Add the garlic and continue to cook until aromatic and starting to brown. Stir in the pepper flakes, tarragon, artichoke hearts and cherry tomatoes. Continue to cook to heat through. Toss with the linguine.
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Taste and adjust seasoning with salt and pepper. Drizzle with lemon juice. Divide between 4 bowls. Sprinkle with Parmigiano.
Recipe Notes
An exclusive SharethePasta.org recipe.
