Shrimp & Artichoke Pasta Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the penne and cook according to package directions until al dente (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Prepare shrimp

Pat shrimp dry with paper towels and season lightly with 1/4 tsp salt and a pinch of pepper. If shrimp are large, halve crosswise for easier eating.

Drain the artichoke hearts well and pat dry; quarter if pieces are large. Halve the cherry tomatoes and mince the garlic and chop the onion.

Sauté aromatics

In a large deep skillet or sauté pan, heat 2 tablespoons olive oil over medium heat until shimmering. Add the chopped onion and a pinch of salt; cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, careful not to brown.

Build tomato sauce

Add the canned Italian diced tomatoes with their juices and the halved cherry tomatoes to the pan. Stir in dried oregano, red pepper flakes, sugar (if using), remaining 3/4 tsp salt, black pepper, and lemon zest. Bring to a gentle simmer and cook uncovered 6–8 minutes to reduce slightly and meld flavors.

Deglaze

Pour in the white wine (or 1 tablespoon chicken broth) and simmer 1–2 minutes to cook off alcohol and lift any fond from the pan.

Add artichokes and spinach

Stir in the drained artichoke hearts and fresh spinach. Cook 2–3 minutes until spinach wilts and artichokes are heated through.

Cook shrimp

Push the vegetables to the side or make space in the center of the pan. Add the remaining 1 tablespoon olive oil and the butter, then add the seasoned shrimp in a single layer. Cook shrimp 1.5–2 minutes per side (depending on size) until pink and opaque. Stir shrimp into the sauce so they finish cooking with the sauce for 30–60 seconds. Taste and adjust seasoning.

Combine with pasta

Add the drained penne to the skillet with the sauce. Toss gently to combine, adding reserved pasta water a few tablespoons at a time as needed to loosen the sauce and coat the pasta (use up to 1/2 cup). Stir in lemon juice, Parmesan cheese, chopped parsley, and basil. If desired, add a little more butter or olive oil for gloss.

Adjust seasoning and rest

Taste and correct salt, pepper, or lemon. Let the pasta sit off heat for 1–2 minutes so flavors meld.

Serve

Portion the pasta into bowls, sprinkle with extra Parmesan and a few torn basil leaves, and finish with a light drizzle of olive oil and a pinch of red pepper flakes if desired. Serve immediately.