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
- 1/2 – 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
