**Tantalize your taste buds with a delectable culinary journey into the realm of shrimp and artichoke linguine Alfredo, a symphony of flavors that promises an exquisite dining experience.**
Immerse yourself in a creamy and luscious Alfredo sauce, artfully prepared with heavy cream, Parmesan cheese, butter, garlic, salt, and pepper, enveloping tender shrimp and succulent artichoke hearts. This harmonious blend of ingredients creates a velvety and flavorful masterpiece that will transport you to culinary heaven.
Alongside this classic Alfredo pasta, the article presents an array of enticing variations to suit diverse preferences and palates. Embark on a culinary adventure with the sun-dried tomato and spinach linguine Alfredo, bursting with vibrant colors and a medley of flavors. Delight in the creamy pesto Alfredo pasta, where the nutty and aromatic flavors of pesto dance harmoniously with the richness of Alfredo sauce.
For those seeking a lighter and healthier option, the roasted red pepper and zucchini Alfredo pasta offers a symphony of roasted vegetables, tossed in a delicate Alfredo sauce. And for a touch of smokiness and spice, the chipotle Alfredo pasta tantalizes the senses with its bold and flavorful sauce.
With step-by-step instructions and a treasure trove of culinary tips, this article equips you with the knowledge and skills to effortlessly recreate these delectable dishes in your own kitchen. Indulge in the culinary artistry of shrimp and artichoke linguine Alfredo, along with its captivating variations. Elevate your culinary repertoire and embark on a journey of taste and texture that will leave you craving for more.
SHRIMP AND ARTICHOKE LINGUINE ALFREDO
Shrimp, artichoke, linguine, and a homemade alfredo sauce come together in this 30-minutes dish.
Provided by Aysha Schurman, Ammon, ID,
Time 30m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Cook linguine according to package directions.
- Meanwhile, reserve 1/4 cup artichoke hearts. In a food processor, whirl remaining ingredients except shrimp until blended but still chunky.
- Pour sauce into a medium saucepan. Stir in shrimp and reserved artichokes; cook over medium heat until sauce begins to boil. Reduce heat and cook until sauce thickens, about 10 minutes. Drain pasta, put in a bowl, and pour sauce on top.
- Note: Nutritional analysis is per serving.
Nutrition Facts : Calories 416, Carbohydrate 49, Cholesterol 120, Fat 14, Fiber 4, Protein 24, SaturatedFat 7.2, Sodium 603
ARTICHOKE SHRIMP LINGUINE
With its hint of garlic and a delicate wine sauce, this seafood sensation will have artichoke lovers asking for seconds. Toss in some sliced olives for added umph. We round out the menu with rolls and key lime pie. -Daniel Spengler, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook the linguine according to package directions. Meanwhile, in a large saucepan, saute the red pepper, garlic and onion in oil and butter until vegetables are crisp-tender. Add the shrimp; saute until shrimp turn pink. Stir in the remaining ingredients; heat through. Drain linguine; serve with shrimp mixture.
Nutrition Facts : Calories 638 calories, Fat 25g fat (8g saturated fat), Cholesterol 275mg cholesterol, Sodium 1257mg sodium, Carbohydrate 58g carbohydrate (3g sugars, Fiber 3g fiber), Protein 40g protein.
SHRIMP AND ARTICHOKE LINGUINE
Who doesn't love a great 30 minute meal? This shrimp and artichoke linguine recipe is so flavorful with a zesty garlic-lemon-herb sauce that will make your heart go pitter pat. So fresh, light and easy!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 25m
Number Of Ingredients 12
Steps:
- Prep: Grate lemon zest from the first lemon then squeeze juice from both lemons. Drain artichoke hearts, cut into quarters and pat dry with papertowels.
- Cook linguine in a large pot of water with 1 Tbsp salt (8-10 minutes) or according to package instructions. Reserve 1 cup pasta cooking liquid then drain pasta (no need to rinse).
- Meanwhile, In a large (12-14 inch) heavy-bottomed pan over medium heat, add 4 Tbsp butter and 3 Tbsp olive oil. Once butter is sizzling, add 4 pressed garlic cloves an stir 1 minute. Add shrimp in a single layer and sprinkle with 1 tsp salt and 1/4 tsp black pepper. Saute shrimp 1-2 minutes per side, just until pink and not translucent.
- Add artichokes and toss to combine for another 2 minutes, or just until warmed through. Remove from heat and stir in 1/4 cup chopped parsley, 1 tsp lemon zest, and 1/4 cup lemon juice.
- Pour shrimp and artichokes over drained pasta and toss to combine. If juicier pasta is desired, drizzle with reserved cooking liquid from pasta (I added 1/2 cup pasta liquid).
PESTO SHRIMP AND ARTICHOKE LINGUINE
In our home, holiday indulgence is all about pesto shrimp! This is our go-to dish for both Christmas Eve and Easter brunch. It also makes a wonderful appetizer before a prime rib dinner. For a pop of color, I sometimes add lightly sauteed diced red pepper. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions., Meanwhile, in a large saucepan, heat cream just to simmering. Stir in Parmesan cheese, artichokes, pesto and pepper. Cook and stir over low heat until thickened, 6-8 minutes. Add shrimp; cook until shrimp turn pink, 5-7 minutes. Drain linguine; serve with sauce. If desired, top with basil leaves and additional Parmesan cheese.
Nutrition Facts : Calories 765 calories, Fat 42g fat (16g saturated fat), Cholesterol 215mg cholesterol, Sodium 1343mg sodium, Carbohydrate 57g carbohydrate (7g sugars, Fiber 8g fiber), Protein 37g protein.
SHRIMP LINGUINE ALFREDO
Elegant but simple, fast and very impressive!
Provided by Tina
Categories Main Dish Recipes Pasta Shrimp
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of boiling water until al dente; drain.
- Meanwhile, melt butter in a large saucepan. Saute onion and garlic over medium heat until tender. Add shrimp; saute over high heat for 1 minute, stirring constantly. Stir in half-and-half. Cook, stirring constantly, until sauce thickens.
- Place pasta in a serving dish, and cover with shrimp sauce. Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and lemon slices.
Nutrition Facts : Calories 590.3 calories, Carbohydrate 70.3 g, Cholesterol 135.5 mg, Fat 23.7 g, Fiber 4.9 g, Protein 27.5 g, SaturatedFat 13.5 g, Sodium 316.9 mg, Sugar 3.7 g
SHRIMP SCAMPI WITH ARTICHOKES
Provided by Ellie Krieger
Categories appetizer
Time 21m
Yield 4 servings, serving size: 2 cups
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.
Nutrition Facts : Calories 285 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 215 milligrams, Sodium 540 milligrams, Carbohydrate 14 grams, Fiber 5 grams, Protein 32 grams
ONE-POT SHRIMP AND SPINACH FETTUCCINE ALFREDO PASTA RECIPE BY TASTY
Here's what you need: butter, shrimp, salt, black pepper, garlic, bacon, baby spinach, heavy cream, fettuccine pasta, grated parmesan cheese, fresh parsley
Provided by Joey Firoben
Categories Dinner
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a large pot, heat the butter over medium-high heat until browned.
- Toss in the shrimp and season with salt and black pepper. Sear just until pink on both sides. Remove the shrimp from the pot and set aside.
- Sauté the garlic and bacon until fragrant, about 30 seconds. Add in the spinach and stir until it begins to wilt.
- Pour in the heavy cream and stir the pot to combine. Let the sauce come up to a simmer and reduce until thick and creamy, about 5 minutes.
- Toss in the fettuccine, sprinkle over the parmesan cheese.
- Sprinkle in the parsley and add the shrimp back to the pot. Toss until everything has warmed through.
- Remove from heat and serve. Top with a sprinkle of fresh parsley.
- Enjoy!
Nutrition Facts : Calories 573 calories, Carbohydrate 45 grams, Fat 29 grams, Fiber 2 grams, Protein 33 grams, Sugar 2 grams
Tips:
- Use fresh shrimp: Fresh shrimp have a more delicate flavor and texture than frozen shrimp.
- Cook the shrimp properly: Overcooked shrimp are tough and rubbery. Cook them just until they turn pink and opaque.
- Use a good quality Alfredo sauce: The Alfredo sauce is the key to this dish, so make sure you use a good quality one. You can make your own Alfredo sauce or use a store-bought sauce.
- Add the shrimp and artichokes at the end: This will help to prevent the shrimp from overcooking and the artichokes from getting mushy.
- Serve immediately: This dish is best served immediately after it is made.
Conclusion:
Shrimp and artichoke linguine Alfredo is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great dish to serve at a party or potluck. With its creamy Alfredo sauce, tender shrimp, and flavorful artichokes, this dish is sure to be a hit with everyone who tries it.
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