ACTIVE TIME 25 MINUTES TOTAL TIME 25 MINUTES SERVES 4
✓ Quick Cooking
12 oz. linguine Kosher salt, for pasta water
1 Tbsp. olive oil
1 Tbsp. finely chopped garlic (from 3 cloves)
¼ tsp. crushed red pepper
¾ cup dry white wine
1 12-oz. jar marinated quartered artichoke hearts, drained (marinade reserved)
1 lb. peeled, deveined large raw shrimp
¼ cup (½ stick) cold unsalted butter, cut into 6 pieces
1 tsp. fresh lemon juice, plus wedges for serving (from 1 lemon)
¼ cup chopped fresh flat-leaf parsley
COOK pasta in well-salted water according to package directions. Drain and set aside.
HEAT oil in a large skillet over medium-high. Add garlic and crushed red pepper; cook until fragrant, about 30 seconds. Add wine; cook, swirling occasionally, until wine is reduced by half, about 3 minutes. Add artichoke marinade and bring to a simmer over medium. Add shrimp; cook until opaque, 2 to 3 minutes, flipping halfway through. Transfer to a plate with a slotted spoon.
ADD artichokes to skillet and reduce heat to medium-low. Add butter, 1 piece at a time, swirling to melt after each addition. Stir in lemon juice.
ADD cooked pasta and shrimp to skillet. Toss until combined and warmed through. Remove from heat and fold in parsley. Serve with lemon wedges.
PER SERVING: 624 Calories, 23g Fat (8g Saturated), 173mg Cholesterol, 6g Fiber, 27g Protein, 73g Carbs, 659mg Sodium, 0g Added Sugar