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
Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
You'll also sign up to get new recipes in your inbox.
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
Has anyone doubled the recipe? Would I relly double the chicken stock to 8 cups & the wind to 1/2 cup?
This isn’t a recipe that I would double, as it needs a certain amount of time to reduce in the skillet.If you need to double the recipe I would use 2 skillets instead.
This was delicious. Did not have tomatoes on hand so used a can of drained rotel. Also seasoned shrimp with creole seasoning. Will definitely make again.
Plan on making this dish soon. 😃 Do you drain the artichokes?
Thanks
Yep! Drained and cut in half.
Good but a little watery
I would try it using 3 cups of chicken broth. Otherwise tasty.
We’ve had lots of people comment on both side of that debate! Too much broth or not enough, definitely adjust to your liking!
Terrific taste and very easy- I added a few capers for the extra little punch of salty
Sounds wonderful!
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!
That’s awesome, thanks so much! And your kids sound like they are great eaters!
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
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!
Didn’t make it yet, can you leave out the wine if you don’t drink wine ?
Yes you can leave it out!
Dont know what I did wrong. Way too much fluid. 4 c of broth didnt absorb. Needed a lot of extra cook time
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.
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.
Those sound like great additions! Glad you both enjoyed it, thank you!
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!
Sounds great, I love improvising! I’ll totally try it with arugula next time!
I’m going to make this recipe for the first time! Can I use shrimp with tails off?
Yes of course! That’s just for show:)
Totally trying this recipe, Looks so yummy. Can’t wait till it’s done!
Great! Let me know how you like it!
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!!
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!
This looks delicious and easy… I’ll try it.
Thank you for the recipe!
Jan
(I’ll sign up for your emails too)
Thanks Jan! Let me know how it turns out!
THIS IS ABSOLUTELY AMAZING!!! So easy and delicious. I listed to the comments. I put creole on the shrimp and added sherry instead of wine, splash of cream and red pepper flakes!
I made this this other night and whoa! I loved it! So good. Thanks for the awesome recipe.
Thanks Kate! It was surprising to me too how much flavor it had for being a “lighter” dish.
Delicious. I added kalamata olives, deglazed with aged sherry vinegar instead of wine about a tablespoon, used less chicken broth, dash of oregano and red pepper.
Totally trying this recipe!! Looks so good!
Thanks Shelly!
Easy, simple, and a great way to use the two ingredients I had on hand for dinner: grilled Italian artichokes and frozen shrimp!