Shrimp & Artichoke Pasta Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Cook 12 oz spaghetti according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Prepare and grill shrimp

Pat shrimp dry with paper towels. Toss with 1 tablespoon olive oil, 1/2 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Preheat a grill pan or outdoor grill over medium-high heat. Grill shrimp 1.5–2 minutes per side until opaque and just cooked through. Remove from heat and keep warm. Alternatively, sauté in a hot skillet 1–2 minutes per side.

If using jarred or canned artichokes, drain well and pat dry; quarter larger pieces. Drain oil-packed sun-dried tomatoes and roughly chop to yield about 3 oz. Rinse capers if very salty. No cooking required at this step; these will be added to the sauce in the next section.

In a large sauté pan over medium heat, melt 2 tablespoons unsalted butter. Add the minced garlic and minced shallot and cook, stirring, for 1–2 minutes until fragrant and translucent but not browned.

Add 1 tablespoon dry white wine (or broth) to deglaze the pan, scraping any browned bits from the bottom. Let the liquid reduce by about half, ~1–2 minutes.

Stir in the chopped sun-dried tomatoes, quartered artichoke hearts, and 2 tablespoons capers. Cook together 1–2 minutes to warm the ingredients and release flavors.

Lower heat to medium-low and add 1 cup heavy cream, 2 tablespoons fresh lemon juice, and 1 teaspoon lemon zest. Stir to combine and gently simmer for 2–3 minutes until the sauce starts to thicken at the edges.

Gradually whisk in 1 cup grated Parmesan until melted and the sauce is smooth. If the sauce seems too thick, add reserved pasta water, 2 tablespoons at a time, until desired consistency (usually 1/4–1/2 cup).

Stir in 3 oz crumbled feta and 1 teaspoon red pepper flakes; simmer 1 more minute to warm the feta — it will soften and add tang. Taste and adjust seasoning with remaining black pepper and up to 1/4 teaspoon additional salt if needed (keep in mind capers and feta add salt).

Add drained spaghetti to the sauce pan and toss gently to coat. If needed, loosen sauce with reserved pasta water 1–2 tablespoons at a time to reach a silky coating that clings to the pasta.

Fold in the grilled shrimp and half of the basil (reserve the rest for garnish). Cook together over low heat 1 minute to combine flavors—do not overcook the shrimp.

Transfer to a warmed serving bowl or divide among plates. Sprinkle remaining crumbled feta and torn basil over the top, drizzle 1 teaspoon olive oil, and finish with a grind of black pepper and lemon wedges at the side.