Lemon-Shrimp & Artichoke Linguine
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Lemon-Shrimp & Artichoke Linguine

Prep: 15 minutes plus marinating
Cook: 20 minutes • Serves: 8

1/4 cup Our Family® Extra Virgin Olive Oil
3 tablespoons fresh lemon juice
1/2 teaspoon Our Family® Salt
1/2 teaspoon Our Family® Pure Ground Black Pepper
1-1/2 pounds raw 16-20 count tail-off peeled and deveined shrimp, thawed if necessary
1 package (16 ounces) Our Family® Linguine
2 tablespoons Our Family® Unsalted Butter
5 garlic cloves, minced
1-1/2 teaspoons lemon zest
2 cans (14 ounces each) quartered artichoke hearts, drained
1-1/2 cups packed baby arugula
1/2 cup Our Family® Grated Parmesan Cheese
Our Family® Crushed Red Pepper and/or chopped fresh parsley for garnish (optional)

1. In large bowl, whisk oil, lemon juice, salt and pepper. Add shrimp and toss; cover and refrigerate at least 1 or up to 4 hours.

2. Prepare linguine as label directs; reserve 1/2 cup cooking water, drain, return to saucepot and cover to keep warm.

3. Remove shrimp from marinade; discard marinade. In large skillet, melt 1 tablespoon butter over medium-high heat. Add shrimp; cook 4 minutes or until shrimp turn opaque throughout, turning once. Transfer shrimp to paper towel-lined plate.

4. In same skillet with drippings, melt remaining 1 tablespoon butter over medium-high heat. Add garlic and lemon zest; cook 1 minute or until fragrant, stirring frequently. Add artichokes, cook 2 minutes or until heated through, stirring occasionally. Add arugula, shrimp, linguine and reserved cooking water; cook 2 minutes or until heated through and arugula is wilted, stirring occasionally. Makes about 10 cups.

5. Serve linguine mixture sprinkled with cheese garnished with crushed red pepper and/or parsley, if desired.

Approximate nutritional values per serving (1 1/4 cups):
377 Calories, 11g Fat, 4g Saturated Fat, 104mg Cholesterol, 691mg Sodium,
50g Carbohydrates, 6g Fiber, 3g Sugars, 0g Added Sugars, 19g Protein


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