Family Shrimp & Artichoke Pasta Recipe

Boil pasta

Bring a large pot of salted water (about 4–5 quarts) to a rolling boil. Add the pasta and cook until just shy of al dente according to package instructions (usually 9–10 minutes). Reserve 1.5 cups of pasta cooking water, then drain the pasta and set aside.

Prepare shrimp

While the pasta cooks, pat the shrimp dry with paper towels and season lightly with 1/2 tsp salt and 1/4 tsp black pepper. This helps the shrimp sear properly in the pan.

If using frozen shrimp, ensure they are fully thawed and thoroughly dried before cooking to avoid steaming.

Sauté aromatics

In a large skillet or sauté pan over medium heat, warm 2 tablespoons olive oil and the butter until the butter melts and begins to foam. Add the chopped onion and cook until softened and translucent, about 5–7 minutes. Add the minced garlic and crushed red pepper flakes and cook 30–45 seconds until fragrant.

Deglaze with wine

Pour in the white wine, raise the heat to medium-high and let it simmer for 2–3 minutes to reduce slightly and deglaze the pan, scraping up any browned bits from the bottom.

Add tomatoes and artichokes

Stir in the Provençale-style diced tomatoes (including their juices) and the drained, quartered artichoke hearts. Bring the sauce to a gentle simmer and reduce heat to medium-low. Simmer uncovered for 8–10 minutes to concentrate flavors and thicken slightly.

Season sauce

Add lemon zest, the juice from half the lemon (about 1–2 tablespoons), 1 tsp salt, and 1/2 tsp black pepper to the sauce. Taste and adjust seasoning as needed. If the sauce seems too thick, add 1/4 cup reserved pasta cooking water at a time until you reach a saucy consistency.

Cook shrimp in sauce

Push the artichokes slightly aside in the sauce and add the seasoned shrimp in a single layer. Cook for 1.5–2 minutes per side (depending on size) until shrimp are opaque and just curled. Do not overcook. If necessary, cover the pan for 30–60 seconds to finish cooking through.

Combine pasta and sauce

Add the drained pasta to the skillet with the sauce and shrimp. Toss gently with tongs to combine. Add 1/2 cup reserved pasta water and continue tossing until the sauce clings to the pasta; add more reserved water, 1/4 cup at a time, if needed to loosen the sauce.

Finish with herbs and cheese

Remove the pan from heat and stir in the remaining 1 tablespoon olive oil (optional), chopped basil, parsley, and 1/2 cup of the grated Parmesan. Squeeze the remaining half of the lemon over the pasta to taste. Toss once more to combine. Taste and adjust salt, pepper, or lemon as desired.

Serve family-style: transfer the pasta to a large shallow serving bowl or divide among 4–6 plates. Sprinkle remaining 1/4 cup Parmesan over the top, additional chopped parsley, and extra red pepper flakes if desired. Offer lemon wedges on the side.

Storage/reheat note: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce; avoid high heat to prevent overcooking shrimp.