Shrimp & Artichoke Pesto Pasta



If you follow any previous posts – you’ll know that I love me some PESTO sauce. It is delicious. Freezes well. Goes with everything: pizza, pasta, sandwiches, dips, seafood, beef, chicken — its awesome sauce (pun fully intended). This recipe is a quick after-dinner recipe that takes about 20 minutes to make from start to sitting down to eat. Just make the pesto ahead-of time and its that easy! Use fresh shrimp if possible and either make or buy fresh pasta. Buitoni is delicious and makes a big difference. I used fettuccine is this recipe. Buon Apetito!


  • 3/4 – 1 cup pesto sauce
  • 1 lb fresh shrimp
  • 1 lemon juiced
  • 2 tbsp fresh parmesan cheese
  • 1/2 white onion chopped
  • 2 tbsp butter
  • 2 tbsp minced garlic (about 3 large cloves)
  • 2 tsp Italian seasoning
  • 1 cup halved artichoke hearts
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup white wine
  • 1 package fresh pasta
  • salt & pepper


  1. Set a large pot of lightly salted water to boil on stove.
  2. Peel and devein shrimp – poo in your shrimp is bad news. 🙂
  3. Pat shrimp dry.
  4. Sprinkle salt and pepper over shrimp.
  5. Place artichokes, Italian seasoning, and half of lemon juice in a bowl and mix. Set aside.
  6. Place onion and butter in saute pan over medium heat.
  7. Once onion is starting to cook and become soft, add in garlic and red pepper flakes.
  8. Add the other half of lemon juice and white wine.
  9. Simmer for about 2 minutes.
  10. Check pasta water – add pasta and cook (if fresh pasta) for about 2 minutes in boiling water. If dry pasta, cook for approximately 8-10 minutes. When pasta is cooked, strain and cover with towel to keep warm.
  11. Add raw shrimp to saute pan. Cook for 2-3 minutes.
  12. Once shrimp is mostly pink and starting to curl up, add in the pesto sauce and artichoke hearts. Continue to saute for another 2 or so minutes.
  13. Add in cooked pasta – do this in thirds so you can toss pasta in the sauce and add in more pesto if its needed.
  14. Once all pasta is mixed with the shrimp/artichoke/pesto sauce – its ready to go
  15. Place into serving bowls and top with parmesan cheese.



Raw shrimp waiting to be shelled and deveined


Veins in shrimp = bad


Shrimp with no veins = good


Shrimp patted dry and sprinkled with salt and pepper


Artichokes with Italian seasoning and lemon juice


Onions, garlic, wine, lemon juice, red pepper flakes cooking


Cooking shrimp!


Added pesto to the shrimp mixture


Artichokes added to pesto sauce and adding pasta bit by bit




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