Skillet Shrimp and Artichoke Pasta

This Skillet Shrimp and Artichoke Pasta is a healthy seafood dinner that’s ready in less than 30 minutes! Cooked all in one pan, clean up is easy!

skillet shrimp and artichoke pasta top

A Pasta & Shrimp Recipe Made In One Pan!

We just LOVE these one pan dinner recipes like this Skillet Shrimp and Artichoke Pasta! There’s no boiling a big pot of water and getting your colander out for draining. Just one large skillet and the pasta cooks right inside!

Recipes like these make clean up so much easier and also when the pasta cooks in the pan with the wine and chicken broth it’s so much more flavorful than pasta boiled in plain water! You really just have to try it.

What Ingredients Do I Need For This Skillet Shrimp and Artichoke Pasta?

You can swap out a can of diced tomatoes or sun dried tomatoes, drained instead of fresh grape tomatoes. The white wine really adds a ton of flavor to the sauce so don’t skip that step!

  • 1 pound shrimp
  • 2 tablespoons olive oil
  • 1 tablespoon garlic
  • 1 cup halved grape tomatoes
  • 1 can marinated artichoke hearts
  • 1/4 cup white wine
  • 2 tablespoons fresh lemon juice
  • 4 cups chicken broth
  • 1 teaspoon kosher salt
  • Fresh black pepper to taste
  • 1/2 pound spaghetti
  • 1/4 cup parmesan cheese

shrimp in skillet

How Do You Make This Shrimp and Pasta Recipe?

  1. Heat up a large skillet skillet with olive oil. Season the shrimp with salt and pepper and place into the skillet for 2 minutes on each side. Remove the shrimp from the pan and set aside.
  2. Add more olive oil to the skillet and cook the garlic for 1 minute, then add the artichoke hearts and tomatoes. Stir and cook for 3-4 minutes.
  3. Pour in the white wine and stir to deglaze the pan. Pour in the chicken broth, lemon juice, salt, pepper and the pasta. Make sure the pasta is covered into the broth.
  4. Bring to a boil, then reduce to a simmer and then cover for 15 minutes.
  5. Take the lid off, add the shrimp back into the pan and let cook for 5 minutes uncovered to reduce the sauce.
  6. Stir the parmesan cheese into the pasta and let the pasta sit uncovered for 5 minutes. The sauce will thicken as it cools.

artichokes and tomatoes in skillet

Add the spaghetti to the skillet, broken in half.

pasta in skillet for shrimp and artichoke pasta

Give it a stir and then cover the skillet for 10 minutes on medium heat.

After 10 minutes, take the lid off, add the shrimp back in and let the pasta cook for another 5 minutes to reduce the sauce.

shrimp and pasta skillet

Garnish with some parsley and parmesan cheese and pour into big bowls to serve.

You might not ever boil pasta in plain old water again!

skillet shrimp and artichoke pasta on plate

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Skillet Shrimp and Artichoke Pasta

  • Author: Dan
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6 Servings 1x

This delicious, easy shrimp and pasta diner can be on the table in just 30 minutes! You don’t even need to boil the pasta, everything cooks in one pan!

Scale

Ingredients

  • 1 pound shrimp, peeled and deveined
  • 2 tablespoons olive oil, divided
  • 1 tablespoon chopped garlic
  • 1 cup halved grape tomatoes (can substitute 1/2 cup chopped sun dried tomatoes)
  • 1 (12 oz.) can marinated artichoke hearts, drained and cut in half
  • 1/4 cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 4 cups chicken stock
  • 1/21 teaspoon kosher salt, depending on taste
  • Fresh black pepper to taste
  • 1/2 pound linguine or spaghetti, broken in half
  • 1/4 cup parmesan cheese
  • Chopped parsley for garnish

Instructions

  1. Heat up a large skillet 13″ skillet with 1 tablespoon of the olive oil over medium-high heat.
  2. Season the shrimp with salt and pepper on both sides and place into the skillet for 2 minutes on each side. Remove the shrimp from the pan and set aside.
  3. Add the other tablespoon of olive oil to the skillet and cook the chopped garlic for one minute, then add the artichoke hearts and tomatoes. Stir and cook for 3-4 minutes.
  4. Pour in the white wine and stir to deglaze the pan for 1 minute. Pour in the chicken broth, lemon juice,  salt and pepper and the pasta, making sure the pasta is submerged into the broth.
  5. Bring to a boil, then reduce to a simmer and cover for 15 minutes.
  6. Take the lid off, add the shrimp back into the pan and let cook for 5 minutes uncovered to reduce the sauce.
  7. Stir the parmesan cheese into the pasta and let the pasta sit uncovered for 5 minutes. The sauce will thicken as it cools. Garnish with fresh chopped parsley and serve.
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American

Keywords: skillet dinner, shrimp recipe, pasta recipe, shrimp and pasta recipe, healthy dinner recipes, one pot meal, seafood pasta recipe

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25 Responses
  1. Kelsey

    This became a top favorite dish the very first time I made it. It is absolutely delicious, just as it is, no changes needed AT all. It’s super easy and creates very little mess in the kitchen, which is a HUGE plus. Best part is the taste though, SO good and I feel like I’m not being too unhealthful at the same time. Love, love, love this recipe!!

    1. Dan

      Thank you so much Kelsey! If you’re looking to make it even healthier we often use whole wheat spaghetti…which my family like even better!

  2. Jessica

    I made this tonight and it was soooo good. Love that the sauce was flavorful but not heavy. i didn’t have the artichokes or tomatoes but we added freshly grated Parmesan, arugula, and squeezed lemon juice on top of ours and it was ah-mazing. Tasted like I got it from a restaurant but so simple. Thanks!

  3. Sharon

    Delicious! The husband loved it as did I. I added mushrooms and asparagus to the tomatoes and artichoke hearts. I will definitely be making this again.

    1. Dan

      We make this recipe pretty often and it usually comes out pretty perfect! You do have to make sure the broth is at a simmer the entire cooking time. If you were cooking it too low the broth wouldn’t reduce as much as it should. This is a brothy pasta sauce, and it will also thicken as it cools for a few minutes.

  4. Mary Ann

    excellent , left out the wine. I used Barilla Whole Grain pasta because on Weight Watchers Zero Points. Total meal zero points. I will admit, too much liquid, used a ladle to get it out but the taste was there. Going to share this recipe

    1. Dan

      The whole grain pasta won’t soak up as much of the liquid as regular pasta but all in all that sound wonderful! So happy to hear that you improvised!

  5. Jen

    My kids said “this is the best homemade thing you’ve ever made!” I added 1/4-1/2c heavy cream and some creole seasoning which I highly recommend. The kids asked if they could have the leftovers tomorrow! Thanks for the great recipe!

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