Shrimp Pasta Recipe


1 tablespoons olive oil or avocado oil

1 tablespoon butter

½ teaspoon salt

3 tablespoons pine nuts

1/4 cup chopped thin-sliced pancetta

2 cups Asparagus cut into 1-inch pieces

1 ½ cups plum tomatoes cut in half

1 cans artichoke hearts quartered

1 lb. Shrimp (shelled, deveined and tails off) thawed and seasoned with Old Bay or other seafood seasoning.

1 lb. Linguine, water with 1 teaspoon of salt and a tablespoon of olive oil (or past

Juice of half of a lemon

1/2 cup of half and half

I lb. of Linguine or other pasta of your choice

1 tablespoon of salt for pasta water

1 tablespoon of olive oil for pasta water

Parmesan, shredded or grated for serving (optional)

Fresh basil rough chopped for serving (optional)


  1. Start a large pot of water salted with 1 tablespoon of salt and 1 tablespoon of olive oil on high heat for the pasta.
  2. Heat oil and butter over medium heat in a large pan. Add pine nuts and pancetta and cook until nuts are lightly toasted and pancetta crisp.  Add asparagus and cook for a few minutes. Add the tomatoes and artichokes and cook for another few minutes. Remove from pan and set aside.
  3. Cook shrimp in same pan over medium heat until cooked through.  Once shrimp are cooked, add vegetables back to pan adding juice of half of lemon and ½ cup of half and half. Continue cooking for about 5 minutes.
  4. Cook pasta in large pot of water salted and 1 tablespoon of olive oil until al dente.
  5. Drain pasta when cooked and add the shrimp and vegetable mix to pasta and toss to mix.
  6. Top with parmesan and fresh basil; serve with bread of choice.

Leave a Comment