Shrimp and Artichoke Linguine Alfredo
Of all the types of dishes I like to cook, the pasta and seafood combination is my favorite. Part of it is personal taste and preference, but I really think you can’t go wrong with shellfish and noodles. This dish in particular is super easy to make for a weeknight meal; you probably already have most of the ingredients in your pantry or freezer. And unlike heavy cream-based Alfredo sauces, this one uses sour cream. Which is a good thing, since you’ll want to go back for seconds. (And thirds.)
Ingredients:
8 oz. linguine
3/4 cup frozen artichoke hearts, thawed and chopped, divided
1 cup sour cream
1/2 cup chicken broth
1/2 cup chopped celery
1/4 cup chopped red onion
1/3 cup grated Parmesan cheese
1 tablespoon each chopped parsley
1 tablespoon minced garlic
1/2 teaspoon crumbled dried rosemary
1/2 teaspoon dried basil
1/2 teaspoon dried red chile flakes
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 pound peeled shrimp
1. Cook linguine according to package directions.
2. Meanwhile, reserve 1/4 cup artichoke hearts. In a food processor,
whirl remaining ingredients except shrimp until blended but
still slightly chunky.
3. Pour sauce into a medium saucepan. Stir in shrimp and
reserved artichokes; cook over medium heat until sauce begins to boil.
Reduce heat and cook until sauce thickens, about 8 minutes.
4. Drain pasta, put in a serving bowl, and pour sauce on top.
When you finanlly find an apartment, there will be random dinner parties with close friends who will participate in making and eating your wonderful food creations, yes?
Obviously!