Linguine with Shrimp and Artichokes


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A great romantic meal to make when it's just the two of you!

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Serving Size / Yield

2 servings


  • 2 Tbs. clarified butter
  • 8 jumbo shrimp
  • 6 artichoke hearts, cut in half lengthwise
  • 1 Tbs. garlic, minced
  • 1/2 C. dry white wine
  • 6 Tbs. Romano cheese, grated
  • 4 Tbs. unsalted butter, at room temperature
  • 1/4 lb. uncooked linguine
  • 2 tsp. fresh parsley, chopped

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Cook linguine until al dente and drain well.  Set aside. Saute shrimp and artichoke hearts in the clarified butter for 2-3 minutes or until the shrimp is almost completely done.  Add garlic and cook with salt and pepper until garlic browns just slightly, approximately 20 seconds.  Add white wine and cheese and simmer over medium heat until the liquid is slightly thickened, approximately 30 seconds.  Reduce heat and add unsalted butter one tablespoon at a time, incorporating it into the sauce by using a swirling motion with the pan.  Be careful not to allow the sauce to boil.  When done, the sauce will be the consistency of heavy cream.  Toss in cooked linguine, swirl together to heat and distribute evenly, and serve immediately.  Garnish with chopped parsley.

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