Shrimp and Artichoke Linguine Alfredo |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Shrimp, artichoke, linguine, and a homemade alfredo sauce come together in this 30-minutes dish. Ingredients:
8 ounces linguine |
1/2 cup frozen artichoke hearts, thawed and chopped, divided |
1 cup sour cream |
1/2 cup reduced-sodium chicken broth |
1/2 cup chopped celery |
1/4 cup chopped red onion |
1/3 cup grated parmesan cheese |
1 tablespoon chopped parsley |
1 tablespoon minced garlic |
1 teaspoon chopped fresh rosemary |
1 teaspoon chopped basil leaves |
1/2 teaspoon red chile flakes |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/2 pound peeled and deveined shrimp (40 per lb.) |
Directions:
1. Cook linguine according to package directions.
2. Meanwhile, reserve 1/4 cup artichoke hearts. In a food processor, whirl remaining ingredients except shrimp until blended but still chunky.
3. Pour sauce into a medium saucepan. Stir in shrimp and reserved artichokes; cook over medium heat until sauce begins to boil. Reduce heat and cook until sauce thickens, about 10 minutes. Drain pasta, put in a bowl, and pour sauce on top.
4. Note: Nutritional analysis is per serving.
|
|