Linguine with Shrimp and Artichokes


  • 1lb  Linguine pasta
  • 1/2C + 2T  The Olive Grove’s Lemon Olive Oil, divided
  • 2  Shallots, diced
  • 2 cloves  Garlic, minced
  • 1lb  Shrimp, peeled and deveined
  • 2 15oz cans  Artichoke hearts, drained and chopped
  • Salt and pepper to taste
  • 1/2t  Crushed red pepper flakes
  • 1/4C  Flat-leaf parsley, chopped
  • Fresh grated Parmesan cheese, optional


Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook according to package.  Drain pasta, reserving 1 cup of the cooking liquid.

Meanwhile, in a large, heavy skillet warm 2T lemon olive oil over medium  heat.  Add the shallots and garlic and cook for 2 minutes.  Add the shrimp and cook until pink, about 3-4 minutes, depending on size of shrimp.  Add the cooked linguine, artichokes, salt, pepper and red pepper flakes.  Toss to combine.  Turn off the heat and add 1/2C lemon olive oil, and some of the cooking water to your desired consistency.  Add the chopped parsley and Parmesan cheese, and toss to combine.  Serve immediately.

Serves 4-6