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Shrimp and Artichoke Romano


Ready In: 45 Minutes
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Cook the linguine according to package instructions, until al dente. Drain well and set aside.
  • Heat the clarified butter in a sauté pan and sauté the shrimp and artichoke hearts over medium heat until the shrimp is pink but not overcooked. Add the garlic and salt and pepper and continue cooking until the garlic browns slightly, for about 20 seconds.
  • Add the wine and cheese and simmer over medium heat until the liquid is slightly thickened, for about 1 minute. Reduce the heat and add the butter, one tbsp at a time, incorporating it into the sauce by swirling the pan. Be careful not to allow the sauce to boil (it should be the consistency of heavy cream).
  • Transfer the linguine to the pan and toss with the sauce, to distribute evenly. Divide the pasta between two plates and garnish with the parsley.
  •  SAVE