Shrimp and Artichoke With Pasta

READY IN: 45mins
Recipe by cookiedog

This is wonderful served with a green salad and some french bread. Using peeled shrimp cuts down on the prep time. Don't be afraid to add a good sized pinch of the cayenne- it rounds out the flavors. I was originally going to submit this to RSC 11. This recipe is a result of NcMysteryShopper's great ingredient list.

Top Review by CabinKat

I made this in hopes that it would be simular to the shrimp & artichoke pasta served at Side Tracks in Burlington, NC. However, it was not. My BH just loved it nonetheless. I personally felt it was missing something. A bit more spice perhaps or a suggestion of adding sundried tomatoes in step 3. I will say that it was easy and I may consider it again with an add-in of my own taste. Thanks for posting cookiedog!

Ingredients Nutrition


  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions and drain.
  2. While water is boiling proceed with the recipe.
  3. In a large sauté pan over high heat, bring wine, shrimp and salt to a boil. When the shrimp turn pink, remove them with a slotted spoon and set aside.
  4. Add artichoke hearts, shallots, and sun-dried tomatoes (if desired) to wine and cook over high heat reducing the wine to about 1/2 cup. This should take about 6 minutes.
  5. Add cream and cayenne pepper and bring to a boil. When the sauce becomes thickened, add shrimp and heat through. Adjust seasonings to taste.
  6. Serve over pasta with Asiago, and parsley to garnish.

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