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Shrimp and Artichoke Linguine Alfredo

Photo: Annabelle Breakey; Styling: Randy Mon
Total time 30 mins
Yield Serves 4
Shrimp, artichoke, linguine, and a homemade alfredo sauce come together in this 30-minutes dish.

Ingredients

  • 8 ounces linguine
  • 1/2 cup frozen artichoke hearts, thawed and chopped, divided
  • 1 cup sour cream
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup chopped celery
  • 1/4 cup chopped red onion
  • 1/3 cup grated parmesan cheese
  • 1 tablespoon chopped parsley
  • 1 tablespoon minced garlic
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped basil leaves
  • 1/2 teaspoon red chile flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 pound peeled and deveined shrimp (40 per lb.)

Nutrition Information

  • calories 416
  • caloriesfromfat 30 %
  • protein 24 g
  • fat 14 g
  • satfat 7.2 g
  • carbohydrate 49 g
  • fiber 4 g
  • sodium 603 mg
  • cholesterol 120 mg

How to Make It

  1. Cook linguine according to package directions.

  2. Meanwhile, reserve 1/4 cup artichoke hearts. In a food processor, whirl remaining ingredients except shrimp until blended but still chunky.

  3. 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.

  4. Note: Nutritional analysis is per serving.