You know those nights when you want something delicious but don’t want to spend hours in the kitchen? That’s exactly why my Shrimp and Artichoke Lemon Pasta became my go-to weeknight hero. It’s got all the bright, sunny flavors of the Mediterranean, juicy shrimp, tender artichokes, and that zingy lemon kick, but comes together faster than you can say “dinner’s ready!”
I first made this dish on a whim when my best friend came over last minute. We were starving, and all I had were some shrimp in the freezer and a can of artichokes. Twenty minutes later? We were scraping our plates clean and making plans to cook it again next week. The lemon makes everything pop, the shrimp stay perfectly tender, and those artichokes? They add this amazing buttery note that balances everything out. Trust me, once you try this combo, you’ll understand why it’s my most requested recipe!
Why You’ll Love This Shrimp and Artichoke Lemon Pasta
This dish isn’t just delicious, it’s practically magic. Here’s why it’s become my absolute favorite weeknight lifesaver:
- Lightning-fast cooking: From fridge to table in under 25 minutes? Yes, please! The shrimp cook in a flash, and the pasta does its thing while you prep the other ingredients. Perfect for those “I’m starving NOW” moments.
- Bright, fresh flavors that dance on your tongue: The lemon zest and juice wake up every bite, while the artichokes add this rich, buttery depth that makes the whole dish feel fancy without any fuss.
- Balanced goodness: You get lean protein from the shrimp, fiber from the artichokes, and just enough pasta to feel satisfying without weighing you down. It’s the kind of meal that leaves you full but still energized.
- Endlessly adaptable: Out of parsley? Use basil. Want more kick? Add red pepper flakes. This recipe welcomes your creativity while still tasting amazing every single time.
Honestly, the hardest part is waiting for the pasta water to boil. After that, it’s smooth sailing to flavor town!
Ingredients for Shrimp and Artichoke Lemon Pasta
Gathering the right ingredients makes all the difference here. Trust me, I’ve learned this the hard way after a few “oops” moments in my kitchen! Here’s exactly what you’ll need:
- 8 oz pasta: I usually go with linguine or spaghetti, but any long pasta works. Cook it just until al dente; that perfect bite is everything.
- 1 lb shrimp: Peeled and deveined, please! Save yourself the messy work by buying them prepped. Medium or large shrimp work best.
- 1 can artichoke hearts: Drained and chopped into bite-sized pieces. That briny liquid? Not our friend here.
- 2 cloves garlic: Minced fine. No giant chunks, we want flavor in every bite, not garlic bombs.
- 1 lemon: Both zest and juice. Roll it on the counter first to get every last drop of that sunny goodness.
- 2 tbsp olive oil: The good stuff! This is our flavor base, so skip the cheap cooking oil.
- 1/4 tsp salt: More to taste at the end, but start here.
- 1/4 tsp black pepper: Freshly cracked if you’ve got it.
- 2 tbsp parsley: Chopped for that final fresh pop. Flat-leaf Italian parsley is my go-to.
Ingredient Notes & Substitutions
Life happens, and sometimes you need to swap things out. Here’s how to keep the magic alive:
- Shrimp: Frozen works great! Just thaw overnight in the fridge or under cold running water. Pat them super dry before cooking, wet shrimp steam instead of searing.
- Artichokes: Jarred marinated artichokes can step in, but rinse off that oily marinade first. Fresh artichokes? Brave soul, steam them first!
- Pasta: Gluten-free? No problem. Just watch the cooking time since GF pasta can go from perfect to mush fast.
- Lemon emergency? Bottled juice works in a pinch (2 tbsp = 1 lemon), but zest is irreplaceable. No lemon at all? White wine vinegar gives a different but tasty tang.
The garlic, olive oil, and lemon are non-negotiables for me; they’re the flavor trinity that makes this dish sing. Everything else? Adapt away!
Equipment You’ll Need
No fancy gadgets required here, just a few trusty tools that probably already live in your kitchen. Here’s what you’ll want to have ready:
- Large skillet: Big enough to hold all those shrimp and artichokes without crowding. Nonstick or stainless steel both work great.
- Pasta pot: With a built-in colander if you’re fancy like that. Just make sure it’s got plenty of room for the pasta to swim freely.
- Microplane or zester: For getting every last bit of that gorgeous lemon zest. (Pro tip: zest directly over the pan, no wasted flavor!)
- Tongs: Your best friend for tossing pasta and flipping shrimp without making a mess.
- Chef’s knife: For mincing garlic and chopping parsley. Sharp = safe, I always say!
That’s it! No special equipment needed, just the basics to make cooking this dish a breeze. Now let’s get to the fun part!
How to Make Shrimp and Artichoke Lemon Pasta
Okay, let’s get cooking! This comes together so fast you’ll want to have everything prepped and ready before you turn on the stove. Here’s exactly how I make it:
- Cook the pasta: Get your salted water boiling first; it should taste like the sea! Drop in the pasta and set your timer for 1 minute less than the package says. We want al dente perfection since it’ll keep cooking later.
- Sizzle the garlic: While the pasta cooks, heat olive oil in your skillet over medium. Add the minced garlic and swirl for just 30 seconds until fragrant. Don’t let it brown; burnt garlic is bitter sadness.
- Shrimp time! Add the shrimp in a single layer (crowd them and they’ll steam instead of sear). Cook 2 minutes per side until they turn pink and curl slightly. Flip them like you mean it!
- Artichoke party: Toss in the chopped artichokes, lemon zest, and lemon juice. Stir gently, we’re warming everything through, not mushing our beautiful ingredients.
- The big toss: Drain your pasta (save a cup of that starchy water first!) and add it straight to the skillet. Use tongs to toss everything together until every strand is shiny and happy.
- Final flourish: Season with salt and pepper, sprinkle with parsley, and serve immediately. That first bite of warm, lemony goodness? Pure bliss.
Pro Tips for Perfect Shrimp and Artichoke Lemon Pasta
After making this dozens of times (okay, maybe hundreds), here are my can’t-live-without secrets:
- Dry those shrimp: Pat them thoroughly with paper towels before cooking. Wet shrimp = steamed shrimp = sad, rubbery texture. Dry shrimp = perfect sear = happy dance in your mouth.
- Pasta water gold: That cloudy water you drained? It’s liquid gold! Keep about 1/2 cup to loosen the sauce if needed. The starch helps everything cling beautifully to the pasta.
- Zest first, juice second: Always zest your lemon before juicing; trying to zest a juiced lemon is like hugging a cactus. Painful and pointless.
Follow these tips, and you’ll have restaurant-quality results every single time. Promise!
Serving Suggestions for Shrimp and Artichoke Lemon Pasta
This dish shines bright all on its own, but a few simple sides can turn it into a full Mediterranean feast. Here’s how I love to serve it:
- Crisp green salad: A simple mix of arugula, shaved fennel, and cherry tomatoes with lemon vinaigrette echoes those bright flavors without overpowering the pasta.
- Warm, crusty bread: For soaking up every last drop of that lemony sauce. I sometimes rub toasted slices with garlic for extra oomph.
- Chilled white wine: A crisp Pinot Grigio or Sauvignon Blanc cuts through the richness perfectly. My friend Claire insists it’s mandatory; who am I to argue?
- Roasted asparagus: When I’m feeling fancy, I’ll toss some spears with olive oil and lemon zest while the pasta cooks. Same flavors, different texture.
The beauty of this dish? It’s equally perfect for date night as it is for casual family dinners. Just add good company and dig in!
Storage & Reheating Instructions
Okay, confession time, I rarely have leftovers of this pasta because we gobble it up too fast! But when I do manage to save some, here’s how I keep it tasting fresh and delicious:
Storing it right: Pop any leftovers in an airtight container in the fridge within 2 hours of cooking. The shrimp and pasta will stay good for about 2 days; any longer, and the shrimp starts getting that weird, rubbery texture nobody wants.
Reheating magic: The microwave is your enemy here; it’ll turn those perfect shrimp into little rubber bands! Instead, I gently reheat portions in a skillet with a splash of water or chicken broth over medium-low heat. Stir frequently and stop as soon as it’s warmed through. If the pasta seems dry, add a teaspoon of olive oil or lemon juice to wake it back up.
Pro tip: If you know you’ll have leftovers, set aside some shrimp before mixing them into the pasta. Store them separately, then add them fresh when reheating. This keeps them plump and perfect!
Nutritional Information
Now, I’m no nutritionist, but I do love knowing what’s going into my body, especially when it tastes this good! Here’s the scoop on what you’re getting in each serving of this Shrimp and Artichoke Lemon Pasta (remember, these are estimates based on my kitchen scale and calculator):
- Calories: About 320 per generous serving. Not too heavy, not too light, just right for feeling satisfied without that “I need a nap” feeling.
- Protein: A whopping 25g from those beautiful shrimp! That’s more than half your daily needs in one delicious bowl.
- Carbs: 40g total, with 4g coming from fiber (thanks, artichokes!). The pasta gives you energy while the fiber keeps things balanced.
- Fat: Just 8g total, mostly from that heart-healthy olive oil we used. Only 1g is saturated; the good kind of fats win here!
- Sodium: Around 450mg, but you can reduce this by using low-sodium artichokes or cutting back on added salt.
A quick disclaimer: these numbers can wiggle a bit depending on your exact ingredients (like how much olive oil actually stays in the pan versus gets left behind). But the big picture? You’re getting a meal that’s light yet satisfying, packed with protein, and bursting with fresh flavors. That’s what I call a win-win!
Frequently Asked Questions
I’ve gotten so many questions about this Shrimp and Artichoke Lemon Pasta over the years. Here are the ones that pop up most often with my tried-and-true answers:
Q1. Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp works beautifully, just thaw them overnight in the fridge or under cold running water first. The key is patting them completely dry with paper towels before cooking. Wet shrimp won’t get that nice sear we want. Pro tip: buy them peeled and deveined to save yourself the messy work!
Q2. How can I adjust the lemon flavor?
This is totally personal! Start with the juice of one lemon, then taste before serving. Want more zing? Add another tablespoon of juice. Too tangy? A teaspoon of honey or a splash of pasta water mellows it out perfectly. Remember, the zest adds a bright aroma while the juice brings the punch!
Q3. What if I can’t find artichoke hearts?
No worries, jarred marinated artichokes can step in (just rinse off the oily marinade first). In a real pinch, try chopped zucchini or asparagus for a different but delicious twist. The artichokes add that special briny note, but the dish will still taste great with swaps!
Q4. Can I make this ahead of time?
Honestly? It’s best fresh. The shrimp can overcook when reheated, and the pasta absorbs the lemony sauce over time. If you must prep ahead, cook everything separately and combine just before serving. Store components in the fridge up to 24 hours; the flavors actually improve!
Q5. Is there a way to make this spicier?
Oh yes! My favorite trick is adding a pinch of red pepper flakes when sautéing the garlic. For serious heat lovers, a diced jalapeño or splash of hot sauce at the end kicks it up beautifully. Just taste as you go, you can always add more spice, but you can’t take it out!
If you are looking for more inspiration for delicious meals, check out Family Tastes for great recipe ideas.
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25-Minute Shrimp and Artichoke Lemon Pasta: Irresistible Flavor Bomb
- Total Time: 25 mins
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A light and flavorful pasta dish combining shrimp, artichokes, and lemon for a fresh meal.
Ingredients
- 8 oz pasta: cook according to package instructions
- 1 lb shrimp: peeled and deveined
- 1 can artichoke hearts: drained and chopped
- 2 cloves garlic: minced
- 1 lemon: zested and juiced
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp parsley: chopped for garnish
Instructions
- Cook pasta in salted boiling water until al dente, then drain and set aside.
- Heat olive oil in a large pan over medium heat. Add garlic and sauté until fragrant.
- Add shrimp to the pan and cook until pink, about 2-3 minutes per side.
- Stir in artichoke hearts, lemon zest, and lemon juice. Cook for another 2 minutes.
- Combine cooked pasta with the shrimp and artichoke mixture. Toss well.
- Season with salt and black pepper. Garnish with parsley before serving.
Notes
- Use fresh shrimp for the best flavor and texture.
- Adjust lemon juice to taste for more or less tanginess.
- Serve immediately for optimal freshness.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg