Simple and delicious. Have all ingredients ready to go to aid preparation.

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta in boiling water.

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  • While pasta is cooking, saute onion and garlic in oil for about 5 minutes. Remove to bowl. Add shrimp to remaining drippings, and cook for about 3 minutes. Stir in artichoke hearts, wine, lemon juice, lemon peel, salt, pepper, and cooked onion. Heat to boiling over high heat. Reduce heat to low; simmer, covered, for 4 to 5 minutes. Toss with pasta and parsley. Serve immediately.

Nutrition Facts

451 calories; protein 32.5g; carbohydrates 51.6g; fat 10.8g; cholesterol 172.5mg; sodium 215.9mg. Full Nutrition
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Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/20/2007
I liked the concept of this recipe however I needed more flavor. I added 1/4 cup of chopped red bell pepper for color to the onions and 4 cloves of garlic. I mixed twice as much lemon zest with twice as much lemon juice and 1/2cup fat free chicken broth along with a T of french mustard. I added the wine and broth to this mixture. I mixed 1 Tablespoon of cornstarch in the mixture at the end. I added the pasta after that. It was very good. Read More
(59)

Most helpful critical review

Rating: 3 stars
06/09/2006
This was just ok. The regular recipe is bland and it took a lot of experimenting with seasonings to keep it from being a total loss. The suggestions of red pepper flakes and pine nuts are probably helpful for this dish. Read More
(12)
56 Ratings
  • 5 star values: 15
  • 4 star values: 24
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 6
Rating: 5 stars
02/19/2007
I liked the concept of this recipe however I needed more flavor. I added 1/4 cup of chopped red bell pepper for color to the onions and 4 cloves of garlic. I mixed twice as much lemon zest with twice as much lemon juice and 1/2cup fat free chicken broth along with a T of french mustard. I added the wine and broth to this mixture. I mixed 1 Tablespoon of cornstarch in the mixture at the end. I added the pasta after that. It was very good. Read More
(59)
Rating: 4 stars
02/27/2007
This was a big hit. I did use previous recommendations to double the lemon juice and zest which it definitely needed. I also did not use the onion but doubled the garlic. I also used marinated artichokes, drained, instead of frozen, which also added to the flavor. I will definitely make this again! Read More
(38)
Rating: 4 stars
12/18/2003
This was very good. I think that next time I cook it I will add some cornstarch and make the sauce a bit thicker. Also I used the amount of linguine suggested and it was way too much. My famiily says it is a keeper. Read More
(22)
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Rating: 4 stars
11/17/2005
I would like to point out that the recipe calls for 8 ounces of linguine which IS half a normal sized package. User error seems to be a real problem among many of these reviews. Read More
(17)
Rating: 5 stars
04/15/2006
Since so many people had an issue with the noodles I made this with orzo pasta instead. When it was finished I added some toasted pine nuts that really added a great bit of flavor. A little FETA cheese on top and this is now one of my favorite dishes. Read More
(14)
Rating: 4 stars
12/28/2005
Very sophicated dish but my 4 year old loved it! A little bland next time I think I'm going to add marinated artichoke hearts and capers. Read More
(13)
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Rating: 3 stars
06/08/2006
This was just ok. The regular recipe is bland and it took a lot of experimenting with seasonings to keep it from being a total loss. The suggestions of red pepper flakes and pine nuts are probably helpful for this dish. Read More
(12)
Rating: 4 stars
12/01/2003
Loved the recipe and so did my family. Added crushed red pepper for a little kick! Read More
(10)
Rating: 3 stars
02/19/2010
I followed the recipe as per and found the flavour was slight at best. The second run included a much higher quality dry White wine as well as fresh dill. I added approx half again the Lemon Juice and voilà success. Also thickened the sauce so as it could be lighty poured over the food after plating. Read More
(8)
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