I love simple dishes that have classic ingredients and just taste amazing together. I was looking for something simple to make and that would use the least amount of heat because it was day 329081 of the heat wave in Boston. What I really liked about this recipe is that I had it warm for dinner and the next day, I had it cold for lunch. Mr. Kitchen Misfit loved the dish so much that he actually had seconds and maybe one or two bites of thirds. This is coming from someone that doesn’t really like shrimp! You can easily tailor this recipe to your specific tastes, whether you like a lot of lemon, a lot of garlic, the possibilities are endless!
Lemon Shrimp with Artichokes & Linguine
- Juice of 1 lemon
- Zest of 1 lemon
- 1/4 cup Extra Virgin Olive Oil
- 1/4 basil, finely chopped
- 1 garlic clove, chopped
- 2 tbsp whole grain dijon mustard
- 1 tomato, diced
- 3 scallions, sliced thinly
- 1 can artichokes, roughly chopped
- 1 lb shrimp, de-veined and shelled
- 1 package of linguine
- Salt and pepper, to taste
- Asiago cheese
Combine juice, zest, extra virgin olive oil, basil, garlic and dijon mustard in a small bowl and set aside.
Combine artichokes, scallions and tomato in another bowl and set aside.
Cook linguine according to package directions and then heat up a saute pan using some extra virgin olive oil. Cook shrimp until pink, about 3-4 minutes.
Add veggies and cook for additional 4-5 minutes, until tender.
Transfer to a large bowl and combine pasta, shrimp and veggies and coat with the dressing. Make sure to mix thoroughly so all ingredients are combined with the dressing.
Transfer to plate and top with Asiago cheese. Eat up!