Shrimp and Artichoke Linguine Alfredo

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. 1. Cook linguine according to package directions.
2. 2. Meanwhile, reserve 1/4 cup artichoke hearts. In a food processor, whirl remaining ingredients except shrimp until blended but still chunky.
3. 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.