Linguine Aglio e Olio with Shrimp and Artichoke Hearts

by Alli

The title sounds fancy-schmancy, doesn’t it? Actually, this is one of the easiest pasta dishes you’ll ever make. Linguine Aglio e Olio simply means linguine with garlic and oil. I add a little white wine and lime juice to finish off the sauce.

The shrimp and artichoke hearts add extra flavor to the Linguine Aglio e Olio. You can also add mussels if you’d like.

I didn’t have any fresh mussels (members of several families of clams or bivalve mollusks). But they would have been really pretty in the photos.

Linguine Aglio e Olio with Shrimp and Artichoke Hearts

Linguine Aglio e Olio

Linguine Aglio e Olio with Shrimp and Artichoke Hearts happens to be a favorite Saturday night dinner when it’s just my husband and me. It’s also the perfect meal for entertaining guests. Add a green salad and garlic bread and you’re good to go.

Helpful Hint: This dish is completely done in less than 30 minutes.

Ingredients for Linguine Aglio e Olio

  • linguini
  • jumbo shrimp, peeled and deveined
  • artichoke hearts
  • onion, chopped 
  • fresh garlic
  • extra-virgin olive oil
  • medium tomato
  • dry white wine (or 1/4 cup pasta sauce)
  • lime juice (or lemon, if you prefer)
  • red pepper flakes, optional
  • salt & pepper to taste
  • parsley OR sauteed spinach leaves (optional garnish)

Linguine with Shrimp and Artichoke Hearts

Have I mentioned that I don’t care for parsley?

Bowl of Shrimp Linguine With Sauteed garlic and spinach

Parsley is usually left off as a garnish at my house. I just don’t love parsley. Instead, I use sauteed spinach leaves or chives. I always receive lots of compliments on this dish, so it seems I must be doing something right.

Yield: 4-6 servings

Linguine Aglio e Olio with Shrimp and Artichoke Hearts

Bowl of Shrimp Linguine With Sauteed garlic and spinach

Linguine Aglio e Olio With Shrimp and Artichoke Hearts is a delicious 30-minute meal.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 lb. dry linguini
  • 24 jumbo shrimp, peeled and deveined
  • 1 (12 oz.) jar artichoke hearts
  • 1 small onion, chopped (I use Vidalia when I can get them)
  • 2 Tablespoons sliced fresh garlic
  • 1/2 cup extra-virgin olive oil
  • 1 medium tomato, chopped
  • 1/4 cup dry white wine (or 1/4 cup pasta sauce)
  • 3 Tablespoons lime juice (or lemon, if you prefer)
  • Pinch of red pepper flakes, optional
  • Salt and Pepper to taste
  • 1/2 cup fresh spinach leaves (optional)
  • Fresh parsley, optional garnish

Instructions

  1. In a large pot of boiling water, cook pasta al dente according to directions on the package.
  2. Meanwhile, in a large skillet over medium heat, add four tablespoons of olive oil. Add diced onion and saute until translucent. Add sliced garlic and cook, stirring, for 35 seconds.
  3. Add the remaining olive oil, white wine, lime juice, and chopped tomato. Simmer for about 2 minutes.
  4. Add shrimp, artichoke hearts (and fresh spinach leaves if using) and cook for 2-3 minutes, until shrimp are pink.
  5. Add linguine and mix well.
  6. Garnish with fresh parsley, if desired.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 351Total Fat 19gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 16gCholesterol 84mgSodium 435mgCarbohydrates 28gFiber 2gSugar 2gProtein 14g

Did you make this recipe?

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Try Linguine Aglio e Olio the next time you need a quick, delicious meal. If you don’t like shrimp, leave it off.

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