Description
A bright and zesty pasta dish featuring tender shrimp and artichoke hearts tossed with delicate angel hair pasta. The simple lemon-garlic sauce makes this a quick and refreshing weeknight dinner.
Ingredients
Units
Scale
- 2/3 cup (158ml) + 1 teaspoon (5ml) olive oil
- 2 cloves garlic (minced)
- 1/2 teaspoon (2.5ml) salt
- 1/4 teaspoon (1.2ml) pepper
- 1 tablespoon (15ml) fresh lemon zest
- 2/3 cup (158ml) fresh lemon juice
- 1 pound (454g) angel hair pasta
- 1 1/4 pounds (567g) shrimp (shelled and deveined)
- 1/2 cup (118ml) marinated artichoke hearts (drained and chopped)
- 1/2 cup (118ml) chopped fresh basil
- 1/2 cup (118ml) freshly grated parmesan
- Garnish: grilled lemon halves (chopped basil,grated parmesan)
Instructions
- In a small bowl, whisk together 2/3 cup (158ml) olive oil, minced garlic, 1/2 teaspoon (2.5ml) salt, 1/4 teaspoon (1.2ml) 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 package instructions.
- While the pasta is cooking, heat 1 teaspoon (5ml) olive oil over medium-high heat in a skillet. 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 the lemon sauce, shrimp, chopped artichokes, basil, and parmesan.
- Serve immediately with grilled lemon halves, chopped basil, and grated parmesan as garnish.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Cuisine: Italian-American