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!
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
How Do You Make This Shrimp and Pasta Recipe?
- 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.
- 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.
- 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.
- Bring to a boil, then reduce to a simmer and then cover for 15 minutes.
- Take the lid off, add the shrimp back into the pan and let cook for 5 minutes uncovered to reduce the sauce.
- Stir the parmesan cheese into the pasta and let the pasta sit uncovered for 5 minutes. The sauce will thicken as it cools.
Add the spaghetti to the skillet, broken in half.
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!
Looking For More Pasta Recipes?
- Bucatini with Fresh Corn and Clams
- Penne with Homemade Arrabbiata Sauce
- Pasta Carbonara
- Easy Stove Top Mac & Cheese
- Creamy Spaghetti with Jumbo Scallops
Skillet Shrimp and Artichoke Pasta
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 Servings 1x
Print Recipe
Pin RecipeThis 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!
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
- 1/2 – 1 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
- Heat up a large skillet 13″ skillet with 1 tablespoon of the olive oil over medium-high heat.
- 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.
- 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.
- 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.
- Bring to a boil, then reduce to a simmer and cover for 15 minutes.
- Take the lid off, add the shrimp back into the pan and let cook for 5 minutes uncovered to reduce the sauce.
- 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
So crazy GOOD! This is one that will go into my keepers file! I added some capers and black olives..just because. It is a winner although without what I added!
Delicious, simple, easy clean-up, and you will not need to eat-it-all-up. The leftovers are guarded and fought over for lunch. One of these days I’ll try a double batch so we both can have left-overs! VERY tasty! (Especially the next day)
Same here! So glad you liked it as much as we do! Just a tip, this recipe is kind of one of those things that doesn’t double very well all in one skillet. BUT we often do it at the same time in 2 skillets to make a double batch. As long as we already have the ingredients out it’s a little easier to do.