Shrimp & Artichoke Linguini with Basil

Category: , , ,

Chef Deanna made this dish for our Spring Feast menu. It is one of my favorites.

Shrimp and Artichoke Linguine with Basil

Servings 4 people


  • 1 lb linguine homemade
  • 2 tablespoon MTOO Butter Olive Oil
  • 2 tablespoon MTOO Tuscan Herb Olive Oil
  • 2 cloves Garlic minced
  • 1 pound jumbo shrimp peeled & deveined
  • 2 packages frozen artichoke hearts
  • 1/4 cup fresh basil chiffonade
  • 1/4 cup fresh parsley chopped
  • 1 tablespoon lemon zest
  • 1/4 cup freshly squeezed lemon juice from 2 small lemons
  • 1/2 cup Parmesan Cheese freshly grated


  • Cook linguine in a large pot of salted water (2-3 minutes) or according to package instructions if using store bought.
  • Meanwhile, heat the olive oils in a large high side sauté pan over medium heat. Add garlic and heat for 30 seconds, until fragrant but not brown. Toss shrimp with spice rub, add them in a single layer and sauté 1-2 minutes per side, until opaque.
  • Add artichokes and toss to combine for another 2 minutes, or just until warmed through. Remove from heat and stir in basil, parsley lemon juice and zest. Add in reserved pasta liquid and toss with drained pasta and parmesan cheese.
  • Taste for seasoning and add additional spice blend if desired. Garnish with additional basil ribbons.
Tried this recipe?Let us know how it was!


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating