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Pesto Shrimp and Artichoke Linquine

Pesto Shrimp and Artichoke Linquine

1 package (16 oz) linguine
4 cups half-and-half cream
2 cups grated Parmesan cheese
2 jars (12 oz each) marinated quartered artichoke hearts, drained
1 cup prepared pesto
1 tsp pepper
2 lb uncooked shrimp (26-30 per pound), peeled and deveined
Small fresh basil leaves, optional

Cook linguine according to package directions.

Meanwhile, in a large saucepan, heat cream just to simmering.

Stir in Parmesan cheese, artichokes, pesto and pepper. Cook and stir over low heat until thickened, 6-8 minutes. Add shrimp; cook until shrimp turn pink, 5-7 minutes. Drain linguine; serve with sauce. If desired, top with basil leaves and additional Parmesan cheese.

Nutrition Facts
1 serving: 765 calories, 42g fat (16g saturated fat), 215mg cholesterol, 1343mg sodium, 57g carbohydrate (7g sugars, 8g fiber), 37g protein.
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