Bright, garlicky, and effortlessly elegant, this Shrimp and Artichoke Linguine Recipe is the kind of weeknight-to-weekend dish that feels like a celebration with very little fuss. Tender shrimp, tangy artichoke hearts, and a lemon-butter sauce come together with long strands of linguine for maximum silky coating. It’s fast to make, full of texture, and loaded with flavor from simple, pantry-friendly ingredients.

This recipe serves 3–4 comfortably and follows a few straightforward steps to get perfectly cooked pasta and shrimp, a luscious sauce, and a vibrant finish of parsley and lemon. The directions are written clearly and step-by-step so you can cook with confidence.

Why you’ll love this Shrimp and Artichoke Linguine Recipe

Quick and impressive: Ready in about 25–30 minutes, making it perfect for busy evenings or last-minute dinner guests.
Balanced flavors: Garlic, butter, and lemon amplify the sweetness of shrimp and the mild tang of artichokes.
Textural contrast: Juicy shrimp, tender pasta, and slightly chewy artichoke pieces keep every bite interesting.
Minimal ingredients: Uses a handful of fresh and pantry staples to create a dish that tastes more complex than it is.

Ingredients

1 lb linguine, reserve 1 cup cooking liquid
3 Tbsp olive oil
4 Tbsp unsalted butter
3 large or 4 medium garlic cloves, pressed or minced (about 1 1/2 Tbsp)
1 lb large shrimp, 21–25 count, peeled and deveined
1 tsp sea salt for shrimp
1/4 tsp black pepper, freshly ground
Two 15-oz cans artichoke hearts, not marinated, well drained and quartered
1/4 cup fresh parsley, finely chopped
1 tsp grated lemon zest
1/4 cup freshly squeezed lemon juice, from 2 small lemons
1/2 cup freshly grated parmesan cheese, to serve

Equipment

Large pot for boiling pasta
Large skillet or sauté pan
Tongs or pasta fork
Measuring cups and spoons
Microplane or grater for lemon zest and parmesan
Colander

Prep ahead

Peel and devein shrimp (if not prepped) and pat them dry with paper towels.
Press or mince garlic and finely chop parsley.
Drain artichoke hearts well and quarter them so they’ll warm through and mingle with the sauce evenly.
Measure lemon juice and zest so everything is within reach when you start cooking.

Step-by-step instructions

Bring salted water to a rolling boil. Fill a large pot with water, bring it to a boil, and salt it generously. Add 1 lb linguine and cook according to package directions until al dente. Before you drain the pasta, reserve 1 cup of the starchy cooking liquid and set it aside. Drain the linguine and set it near the stove — you’ll finish it in the sauce.
Warm the pan and combine olive oil and butter. While the pasta cooks, heat a large skillet over medium heat. Add 3 Tbsp olive oil and 4 Tbsp unsalted butter. Swirl the pan until the butter melts and the mixture is hot but not smoking.
Sauté the garlic. Add the pressed or minced garlic (about 1 1/2 Tbsp) to the butter and oil. Cook for 20–30 seconds to 1 minute, stirring constantly, until fragrant. Do not let the garlic brown; brown garlic becomes bitter.
Cook the shrimp. Increase the heat to medium-high if needed. Add 1 lb large shrimp (21–25 count, peeled and deveined) in a single layer. Season the shrimp with 1 tsp sea salt and 1/4 tsp freshly ground black pepper. Let the shrimp cook undisturbed for about 1–2 minutes until the undersides turn pink and start to curl. Flip or stir and cook another 1–2 minutes until they are opaque and just cooked through. Remove the shrimp from the pan and set them aside on a plate; they’ll finish warming in the sauce with the pasta.
Add artichokes to the pan. With the heat at medium, add the two 15-oz cans of artichoke hearts (not marinated, well drained and quartered) to the same skillet. Gently sauté the artichoke pieces for 2–3 minutes, allowing them to warm through and pick up a little color on the edges. Stir occasionally so they don’t stick.
Create the lemon-butter sauce. Pour in the 1/4 cup freshly squeezed lemon juice and add 1 tsp grated lemon zest to the pan with the artichokes. Stir to combine. Add some of the reserved pasta cooking liquid — start with about 1/3 cup — and bring the mixture to a gentle simmer. Scrape any browned garlic or shrimp bits from the bottom of the pan to incorporate that savory flavor. Taste and adjust the acidity by adding a little more lemon juice if you like it brighter.
Toss the linguine in the sauce. Add the drained linguine to the skillet with the artichoke-lemon sauce. Toss everything together with tongs or a pasta fork so the noodles are evenly coated. If the sauce seems too tight, add more of the reserved cooking liquid a little at a time until the sauce becomes silky and clings to the linguine. You want enough liquid for a glossy coating, not a soupy dish.
Return the shrimp and finish with butter and parsley. Return the cooked shrimp to the pan, along with any juices they released on the plate. Add the finely chopped 1/4 cup fresh parsley and gently toss just to warm the shrimp through and combine flavors. If you’d like a richer finish, add a little more butter (use the remaining butter if any) and give the pasta one final toss so everything is glossy and melded.
Plate and serve with parmesan. Divide the linguine among plates or bowls. Sprinkle 1/2 cup freshly grated parmesan cheese over the top for serving, and add an extra pinch of parsley and a grating of lemon zest if you want a bright final touch. Serve immediately so the noodles stay silky and the shrimp remain tender.

Troubleshooting and tips

Don’t overcook the shrimp: Large shrimp cook quickly; pull them when they turn opaque and are slightly firm. They’ll finish warming in the sauce, so err on the side of slightly underdone while cooking.
Use the reserved pasta water: That starchy liquid is the key to a glossy, emulsified sauce that clings to the linguine. Add it a little at a time until the sauce reaches the right consistency.
Adjust brightness to taste: If you prefer a brighter profile, add a splash more lemon juice. If it’s too sharp, balance with an extra pat of butter or a small pinch of sugar.
Make it creamier (optional): For a creamier finish, stir in a splash of heavy cream or a couple tablespoons of crème fraîche right before tossing with the pasta. This will change the sauce texture but keeps the flavor profile intact.
Fresh herbs: While parsley is bright and classic here, feel free to add basil or chives for a slightly different aromatic note.

Storage and reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days.
When reheating, warm gently in a skillet with a splash of water or reserved pasta liquid to revive the sauce. Heat just until warmed through to avoid overcooking the shrimp.

Serving suggestions

Serve with a crisp green salad and a light vinaigrette to cut through the buttery lemon sauce.
Crusty bread or garlic bread works beautifully to soak up any leftover sauce.
A chilled glass of Sauvignon Blanc or a light, citrus-forward white wine pairs nicely with the lemony seafood flavors.

Final notes

This Shrimp and Artichoke Linguine Recipe is a dependable, flavorful meal that celebrates simple ingredients. The clear, step-by-step instructions keep the cooking process calm and confident, leaving you with glossy linguine, perfectly cooked shrimp, and the mellow bite of artichoke hearts. With modest prep and a short time on the stove, you’ll have a dish that looks and tastes like you spent hours in the kitchen.

Enjoy this when you want something bright and satisfying — the combination of garlic, lemon, butter, and parmesan makes it an instant favorite for seafood lovers and pasta fans alike.

Shrimp and Artichoke Linguine Recipe

A bright, easy linguine with sautéed shrimp, artichoke hearts, lemon and Parmesan.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

1 lb package linguine reserve 1 cup cooking liquid
3 Tbsp olive oil
4 Tbsp unsalted butter
3 to 4 cloves garlic pressed or minced (about 1 1/2 Tbsp)
1 lb large shrimp (21–25 count) peeled and deveined
1 tsp sea salt for shrimp
1/4 tsp black pepper freshly ground
2 15-oz cans artichoke hearts not marinated, well drained and quartered
1/4 cup fresh parsley finely chopped
1 tsp grated lemon zest
1/4 cup freshly squeezed lemon juice from 2 small lemons
1/2 cup freshly grated Parmesan cheese to serve

Equipment

Large Pot
large (12–14 inch) heavy-bottomed skillet
Colander
Measuring Spoons
Measuring cup
Knife
Cutting Board
Grater

Method

Grate zest from one lemon and then squeeze juice from both lemons; set aside.
Drain the canned artichoke hearts, pat dry with paper towels, and quarter them if not already quartered.
Bring a large pot of salted water to a boil and cook linguine according to package instructions (about 8–10 minutes) until al dente; reserve 1 cup of pasta cooking liquid, then drain the pasta.
While the pasta cooks, heat a large 12–14 inch heavy-bottomed skillet over medium heat and add the butter and olive oil.
When the butter is sizzling, add the minced or pressed garlic and cook, stirring, for about 1 minute until fragrant.
Add the shrimp in a single layer, season with 1 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper, and sauté 1–2 minutes per side until just pink and no longer translucent.
Add the drained, quartered artichoke hearts and toss with the shrimp for about 2 minutes until warmed through.
Remove the pan from the heat and stir in the chopped parsley, grated lemon zest, and lemon juice.
Pour the shrimp and artichoke mixture over the drained linguine and toss to combine; add reserved pasta cooking liquid a little at a time (up to 1/2 cup or more) until the pasta is moistened to your liking.
Serve topped with freshly grated Parmesan cheese.