1/2 pound linguine, fettuccine, spaghetti, or other pasta
1/4 cup prepared basil pesto (or spinach, arugula, or kale pesto)
2 tablespoons extra virgin olive oil
1 clove garlic, finely minced
1 pound raw shrimp (21 to 30 count), peeled, deveined
1 cup frozen peas
8 ounces frozen artichoke heart quarters, thawed, cut in half lengthwise
1/3 cup thinly sliced green onions, including the greens
1/3 cup minced fresh parsley
Salt and freshly ground black pepper to taste


1.Boil the pasta: Heat a large pot of salted water (4 quarts of water, 2 tablespoons salt) on high heat until boiling. Add the pasta. Cook uncovered on high heat with a vigorous boil until al dente (cooked but still a little firm), about 10 minutes or whatever your pasta package says is appropriate for al dente.
2.Reserve some pasta cooking liquid, drain pasta: Once the pasta is done, and before draining the pasta, scoop out one cup of the pasta cooking liquid and reserve. Drain the pasta
3.Toss the pasta with the pesto: and keep it warm.
4.Sauté the shrimp and garlic: Heat oil in a large skillet over medium-high heat. Add the garlic and shrimp and cook, stirring, for 1 minute, until the shrimp is pink but not quite cooked through.
5.Add the peas and artichokes: lower the heat to medium, cover and cook for an additional minute
6.Add green onions, parsley, pasta: Add the green onions and parsley, reduce the heat to low. Add the pasta and about a third of a cup of the reserved cooking water.

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