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
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 416
  • Calories from fat: 30%
  • Protein: 24g
  • Fat: 14g
  • Saturated fat: 7.2g
  • Carbohydrate: 49g
  • Fiber: 4g
  • Sodium: 603mg
  • Cholesterol: 120mg

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.
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