There are so many possibilities when it comes to Lemon Artichoke Pesto – I just love it with this garlic shrimp and linguine!
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notes from the kitchen
- I used a half a box or 8oz of the linguine for this recipe. If you want to be exact you can weigh it using a kitchen scale, otherwise just eyeball it. It won’t impact the recipe if you use slightly more or less.
- You can make a double batch of this pesto and use half in this recipe and save the other half for another time. It’s great tossed with any pasta, or even as a sandwich spread or chicken salad add-in.
- Don’t forget to reserve some of the pasta water when you are draining the pasta. You’ll need it when you go to do the final prep of this dish. The recipe only calls for about 1/2 cup but I typically reserve about a cup, just in case I need a little extra.
- If you are a big artichoke fan, check out my recipe for Grilled Baby Artichokes which are drizzled with balsamic glaze.
THINGS YOU MAY WANT FOR THIS RECIPE
Kitchen Scale – For many ingredients like butter, pasta and grated cheese I prefer to weigh them instead of measure, so a kitchen scale comes in handy. It’s also great if you are trying to work on your portion control!
Food Processor – I think a good food processor is an essential kitchen tool. This basic 8-cup model will suit most needs in the average kitchen. If you cook a lot, you might want to invest in a model with a larger bowl and wider variety of blades.
Handheld Juicer – I love my handheld juicer. It makes it so easy to juice lemons and limes, and even a small orange. If you get one like this with enamel paint be sure to wash thoroughly after every use so the acid from the citrus doesn’t damage the finish.
Shrimp Linguine with Lemon Artichoke Pesto
There are so many possibilities when it comes to Lemon Artichoke Pesto - I just love it with this garlic shrimp and linguine!
For the pesto:
- 1 can artichoke hearts, drained and rinsed
- 1 clove garlic
- 1/4 cup basil leaves
- 1/2 tsp lemon zest
- 1 1/2 tsp chopped walnuts
- 2 tbsp fresh lemon juice
- 1/8 tsp ground pepper
- 2 tbsp olive oil
For the shrimp & pasta:
- 8 oz whole wheat linguine
- 1 pound peeled and deveined shrimp
- 2 cloves garlic, minced
- 1 tbsp extra virgin olive oil
- 2 tbsp grated parmesan
- Fit a large food processor with a standard blade. Add artichokes and garlic, pulse several times until the artichokes are roughly chopped. Add basil, lemon zest, lemon juice and walnuts. Pulse 4-5 times.
- Scrape down the sides of the bowl. Add pepper and then, with the motor running slowly pour the olive oil down the chute and continue processing until fully blended.
- Cook the pasta according to package directions. When done cooking drain, reserving at least a 1/2 cup of the pasta water.
- Heat a large skillet over medium heat. While the skillet is heating toss the shrimp with the olive oil and garlic. Add shrimp to skillet and cook for 2 minutes. Using a pair of tongs, turn the shimp and cook for an additional 1-2 minutes until shrimp and pink and cooked through.
- Turn the heat off and add the pasta, pesto and 1/4 cup of the pasta water to the pan. Carefully toss to coat the linguine. Add additional pasta water, a small amount at a time, if needed to needed. Serve immediately, topping with grated parmesan if desired.
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