This is a recipe I got from a friend that I modified for a little more kick, since my wife loves spicy food.

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Ingredients

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

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add linguine, and cook until tender, about 8 minutes. Drain.

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  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shrimp, garlic and red pepper flakes; cook and stir until garlic is lightly browned and shrimp is hot, about 5 minutes. Mix in the artichoke hearts, black olives, lemon juice and salt; cook until heated through. Toss with pasta in a serving dish and top with Parmesan cheese before serving.

Nutrition Facts

555.7 calories; protein 39g 78% DV; carbohydrates 49.3g 16% DV; fat 23.2g 36% DV; cholesterol 188.8mg 63% DV; sodium 952.3mg 38% DV. Full Nutrition

Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/26/2011
Lots of mmmm-ing going on at the supper table tonight. This may be simple to prepare with simple ingredients but it is a spectacular pasta dish. I followed the recipe for the most part but adjusted the amounts of a few ingredients cutting back fairly significantly on the crushed red pepper flakes (to about 1/8 tsp.) the artichoke hearts (about half the amount called for) and the lemon juice (again about half the directed amount). Delicately flavored with a beautiful and elegant presentation. I served this with grilled chicken but this could easily stand on its own. (Note: If your pasta is dry it is easily remedied by adding some of the reserved pasta cooking water) Read More
(22)

Most helpful critical review

Rating: 3 stars
03/26/2013
This was just okay. It didn't have a ton of flavor. I would be willing to make some adjustments and try again. The notes I made for next time: add some parsley and/or thyme white wine and some capers or green olives. Read More
(4)
63 Ratings
  • 5 star values: 37
  • 4 star values: 18
  • 3 star values: 8
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/25/2011
Lots of mmmm-ing going on at the supper table tonight. This may be simple to prepare with simple ingredients but it is a spectacular pasta dish. I followed the recipe for the most part but adjusted the amounts of a few ingredients cutting back fairly significantly on the crushed red pepper flakes (to about 1/8 tsp.) the artichoke hearts (about half the amount called for) and the lemon juice (again about half the directed amount). Delicately flavored with a beautiful and elegant presentation. I served this with grilled chicken but this could easily stand on its own. (Note: If your pasta is dry it is easily remedied by adding some of the reserved pasta cooking water) Read More
(22)
Rating: 4 stars
06/12/2008
This was very good, the only thing i found was that the final sauce was just a little to thin, so i put everything back in the pot and boiled, stirring constantly to reduce the sauce and make it thicker. My kids loved it so much that i have no left overs, and it makes a lot. thanks for the great recipe Read More
(20)
Rating: 5 stars
07/22/2010
Wow! This was simple to prepare yet so delicious you would think it took me awhile to make. I made just a few mods - left out the Parmesan and added some lemon pepper seasoning to the final product - oh and I added a bit of butter to my sauteed shrimp for a bit more flavor. I think really small mods - but this dish was a hit and a certain keeper!!! Thanks Rentsch! Read More
(14)
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Rating: 5 stars
03/21/2011
I have made a version of this for years and it is always a favorite. This is the first time I added the artichokes and it was a hit. The only change I would make is to saute the garlic and crushed red pepper for a few minutes prior to adding the shrimp. I would also use uncooked shrimp because the cooked shrimp get overcooked before everything is warm enough. This is always a fast and delicious meal. Read More
(10)
Rating: 4 stars
01/05/2009
I thought this tasted great and was very different! It was also very quick to make. I used regular cooked shrimp instead of salad shrimp. I also used 7 oz. artichoke hearts because that was all I had. It tasted fine with the artichokes cut in half so I think 14 oz. might have had an overwhelming flavor. I will definitely make this again. Read More
(8)
Rating: 5 stars
01/06/2009
This recipe was quick easy and outstanding a big hit at our house. I didn't change a thing. We think this would also be great for company. Thank you! Read More
(6)
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Rating: 5 stars
10/31/2011
Yum! I used white wine instead of the lemon and it was delish! resturant quality- love this recipe! Read More
(4)
Rating: 3 stars
03/26/2013
This was just okay. It didn't have a ton of flavor. I would be willing to make some adjustments and try again. The notes I made for next time: add some parsley and/or thyme white wine and some capers or green olives. Read More
(4)
Rating: 5 stars
08/09/2010
i loved this! i made it with tri-color fettuccine and it was beautiful & delish! Read More
(3)