Shrimp & Artichoke Pesto Pasta Recipe

Name: Shrimp & Artichoke Pesto Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oz shrimp, peeled & deveined; 1 bunch kale, chopped; 1 can artichoke hearts, cut in halves; 2 cup uncooked pasta; 1 tbsp garlic, minced; 1 tsp lemon zest; 1 cup grape tomatoes; 1/2 cup feta; 6 tbsp pesto; 4 tbsp pasta water; 2 tbsp milk; 1 tbsp olive oil, extra virgin

Servings: persons

12 oz shrimp, peeled & deveined
1 bunch kale, chopped
1 can artichoke hearts, cut in halves
2 cup uncooked pasta
1 tbsp garlic, minced
1 tsp lemon zest
1 cup grape tomatoes
1/2 cup feta
6 tbsp pesto
4 tbsp pasta water
2 tbsp milk
1 tbsp olive oil, extra virgin

1
Cook pasta according to directions.
2
Drain and set aside.
3
Prep the kale and artichokes while pasta cooks.
4
Heat olive oil over medium high heat.
5
Saute the kale and garlic until it begins to wilt.
6
Add artichokes cut side down.
7
Once artichokes have browned slightly, add the shrimp.
8
Cook until shrimp starts to turn opaque.
9
Add tomatoes, pesto, pasta water and milk.
10
Toss to combine and cook until tomatoes start to open, about 5 more mins.
11
Top with feta and serve!

731

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 oz shrimp, peeled & deveined, 1 bunch kale, chopped, 1 can artichoke hearts, cut in halves, 2 cup uncooked pasta, and more.

Yes, Shrimp & Artichoke Pesto Pasta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp & Artichoke Pesto Pasta

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