Creamy Linguine with Savory Artichokes and Succulent Shrimp

Indulge in a mouthwatering plate of creamy linguine loaded with savory artichokes and succulent shrimp. This delectable dish combines the flavors of fresh seafood, aromatic herbs, and a rich creamy sauce that will leave you craving for more. With a preparation time of just 30 minutes, this recipe is perfect for a quick and satisfying weeknight dinner or an elegant gathering. Serve with a sprinkling of grated Parmesan cheese and a side of garlic bread to complete the feast.

Ingredients

• 8 oz linguine
• 1 lb large shrimp, peeled and deveined
• 4 oz marinated artichoke hearts, drained and chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Cook the linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes per side. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the chicken broth, heavy cream, grated Parmesan cheese, and chopped artichoke hearts. Stir well to combine.
5. Bring the sauce to a simmer and cook for 5 minutes, until it thickens slightly.
6. Add the cooked linguine to the skillet and toss to coat the pasta in the creamy sauce.
7. Return the cooked shrimp to the skillet and toss gently to combine with the linguine and sauce.
8. Season with fresh lemon juice, dried Italian seasoning, salt, and black pepper. Stir well to incorporate the flavors.
9. Remove from heat and garnish with chopped parsley.
10. Serve hot with a sprinkle of grated Parmesan cheese. Enjoy!

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