Pasta With Shrimp and Artichokes

Pasta With Shrimp and Artichokes

This easy pasta dish can be made almost entirely from your pantry. And if you consider your freezer part of your pantry and you have a bag of frozen shrimp on hand, it's a completely pantry meal.



  1. In a large pot bring a large amount of salted water to a boil.
  2. In a separate sauté pan or skillet, heat the olive oil over medium heat. Add the onion and cook until soft, about 4 to 5 minutes. Add the garlic, oregano, and red pepper flakes and cook until the garlic is fragrant, about 30 seconds.
  3. Add the tomatoes, any tomato juice, artichoke hearts, and lemon juice and gently simmer until the artichokes are tender and the sauce begins to thicken a bit, about 15 minutes. It's okay if the artichoke hearts fall apart a bit.
  4. Begin to cook the pasta according to the directions on the package, until al dente.
  5. Raise the heat under the sauce to medium high and add the shrimp so that each piece is submerged in the sauce. Continue to simmer until the shrimp is opaque and cooked through, about 5 minutes. Season to taste with salt and pepper.
  6. Drain the pasta and add to the sauce, stirring to coat.
  7. Transfer to a serving bowl and serve immediately.







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