Options

Format:
Include:
PRINT
See more
Photo: Annabelle Breakey; Styling: Randy Mon Photo by: Photo: Annabelle Breakey; Styling: Randy Mon

Shrimp and Artichoke Linguine Alfredo

Shrimp, artichoke, linguine, and a homemade alfredo sauce come together in this 30-minutes dish.

Sunset DECEMBER 2009

  • Yield: Serves 4
  • Total: 30 Minutes

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.

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
advertisement
advertisement