Ingredients
The following ingredients have 4 Servings
- 1 lb shrimp (large, peeled and deveined)
- salt and pepper
- 4 tbsp olive oil
- 1 14 oz. can artichoke hearts (drained, halved or quartered)
- 1 medium yellow onion (chopped)
- 6 cloves garlic (minced)
- 2 tsp lemon zest
- ⅛ tsp red pepper flakes (or more, to taste)
- 1 cup white wine
- 1 cup chicken stock
- 2 tbsp lemon juice
- 1 cup sun-dried tomatoes (in oil, drained and roughly chopped)
- 1 cup kalamata olives (pitted, left whole or halved)
- 2 tbsp flat-leaf parsley (fresh, chopped, divided)
- 12 oz linguine (fresh or dried)
Instruction
- Bring a large pot of salted water to a boil.
- Meanwhile, sprinkle the shrimp with salt and pepper all over.
- In a large saute pan, heat the olive oil over medium-high heat. Add the shrimp and cook, without moving them around, for 2 to 3 minutes, until nicely pink and starting to brown on the edges. Use a spatula to flip and cook the other sides for another 2 to 3 minutes, until fully cooked, slightly curled, and bright pink. Set aside on a plate or platter.
- In the same pan, sauté the artichokes, onion, garlic, lemon zest, and red pepper flakes until the artichokes slices and onion start to brown, about 10 to 12 minutes.
- Add the wine and stir gently to dislodge any bits from the bottom of the pan. Bring to a boil and then lower the heat slightly and simmer until reduced by about half, about 8 to 10 minutes.
- Add the stock, lemon juice, sun-dried tomatoes, olives, 1 tablespoon of parsley, and ¾ tsp salt, and a healthy pinch of black pepper.
- Simmer until slightly thickened, about 10 minutes.
- While the sauce is simmering, cook the pasta. Drain and return to pot.
- Return the shrimp to the sauce just to warm through, about 2 minutes.
- Add the cooked pasta to the sauce and stir around with tongs or a large wooden spoon until all the pasta is well-coated with the sauce.
- Turn the pasta into a serving dish, or individual bowls. Garnish with the remaining parsley and serve at once.
