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Lemon Artichoke and Shrimp Pasta

Lemon Artichoke and Shrimp Pasta

Meghan Bassett

Sip something fun this summer and relax with Portugal’s Casal Garcia wines. Fun enough for a gathering and versatile enough to pair with easy patio meals.
With a bright and refreshing lemon sauce, this artichoke and shrimp pasta makes for a light summer meal that is perfect to enjoy with friends on the patio, complete with a glass of white wine.

Lemon Artichoke and Shrimp Pasta

Lemon Shrimp & Artichoke Angel Hair Pasta is a light and bright pasta dish that’s perfect for those summer nights out on the patio. Pair it with some refreshing Casal Garcia wines and your taste buds won’t know what hit ’em.

Lemon-Shrimp-Artichoke-Lemon Artichoke and Shrimp Pasta

Finding a white or rose wine in the summer that isn’t sickeningly sweet is SO HARD. I can’t do sweet wines like I used to when I was younger and hadn’t developed my taste for dry wines. Discovering wines like Casal Garcia is something I seriously live for. These fresh, dynamic wines don’t overwhelm your taste buds with cloyingly sweet flavor. Instead they are sharp and spritzy, perfect for accompanying bright dishes like this shrimp pasta I’m serving up today.

Lemon Artichoke and Shrimp Pasta

The lemon sauce on this pasta is so light (there’s no butter! I can be healthy sometimes!), giving the pasta just the right touch of acid to balance out the rich artichokes and savory shrimp. Each bite is bursting with summer, and the kick of basil and freshly grated parmesan cheese is a killer bonus.

Patio dinners should be everyday day, all summer long. With extra wine please.

Celebrate summer with a refreshing poke bowl video recipe that pairs perfectly with Casal Garcia’s crisp wines.

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Meghan Basset
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main
Servings 4 -6 servings

Ingredients
  

  • 2/3 cup + 1 tsp olive oil
  • 2 cloves garlic minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 Tbsp fresh lemon zest
  • 2/3 cup fresh lemon juice
  • 1 lb angel hair pasta
  • 1 1/4 lb shrimp shelled and deveined
  • 1/2 cup marinated artichoke hearts drained and chopped
  • 1/2 cup chopped fresh basil
  • 1/2 cup freshly grated parmesan
  • Garnish: grilled lemon halves chopped basil, grated parmesan

Instructions
 

  • In a small bowl, whisk together 2/3 cup olive oil, garlic, salt, pepper, lemon zest, and lemon juice. Set aside.
  • Bring a large pot of salted water to a boil over high heat. Cook angel hair pasta according to the instructions on the box.
  • While the pasta is cooking, heat 1 tsp olive oil over medium-high heat. Season the shrimp with salt and pepper, then add to the skillet to cook, turning at least once. Remove from heat once shrimp turn pink, approximately 2 minutes.
  • Strain pasta when finished cooking and add it back to the large pot. Stir in lemon sauce, shrimp, chopped artichokes, basil and parmesan.
  • Serve immediately with grilled lemon halves, chopped basil and grated parmesan.

 

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