Skillet Shrimp and Artichoke Pasta

This Skillet Shrimp and Artichoke Pasta is one of my new favorite, healthy dinners to make in lass than 30 minutes. This makes eating healthy easy!


I’m new to this concept of making pasta in a skillet without boiling it first.

But I guess I’m new to a lot of cooking ideas.

I see so many one-pot or one-skillet recipes I had to see what all the hype was about. The wife, of course, told me she’s done it before – made a few different recipes for dinner that way…but I didn’t remember any of them. She loves that.

So once again, she showed me how to do it. I told her I wanted to do something light, it’s January so I guess that’s what we’re supposed to do, right?

Maybe something with shrimp and artichokes, two of my favorite ingredients.

This was one of the few recipes that we tried and that was it. Done. No need for do-overs, it was awesome just the way it was.

When you cook the pasta right in the skillet, it’s actually cooking with all the other flavors in the pan, right in the chicken broth. So it ends up tasting a lot better than if you had just cooked it in water.

So let’s get started – throw your shrimp into the hot skillet with some olive oil salt and pepper.




Cook the for a couple minutes on each side and take them out of the pan.

Next add in another tablespoon of olive oil and the chopped garlic, saute for a minute and throw in the artichoke heats and the tomato.




Now you’re going to add in the white wine.

Let it reduce for a minute, then add the chicken broth, lemon juice, salt and your 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.




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

  • Author: Dan
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6 Servings 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American


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!


  • 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


  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.

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

23 Responses

  1. Pingback : PickleBee Finds... Fast and Easy Shrimp Recipes

  2. 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!!

  3. 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!

  4. 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. 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.

  5. 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. 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!

Leave a Reply