Shrimp and Artichoke Linguine Alfredo

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

Yield:

Serves 4

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional 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

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.)

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

Aysha Schurman, Ammon, ID,

December 2009