Artichoke Shrimp Linguine Recipe
Ingredients
| Butter | 1/2 Cup (16 tbs) | |
| Olive oil | 1/2 Cup (16 tbs) | |
| All purpose flour | 2 Tablespoon | |
| Chicken broth | 2 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm) | |
| Artichokes hearts - 1 can, drained and quartered | ||
| Lemon juice | 1 Tablespoon | |
| Capers | 2 Tablespoon, drained | |
| Linguine | 1 1/2 Pound | |
| Butter | 2 Tablespoon | |
| Baby shrimps - 1 lb, cooked | ||
| Parmesan cheese - to garnish, grated | ||
Directions
MAKING
1. In a saucepan, melt butter ad olive oil over medium flame, add flour to it and stir till smooth; add chicken broth, garlic and salt to it and stir till thickened for about three minutes
2. Add in artichokes, lemon juice and capers, cover and cook for another three minutes; stirring every now and then
3. Heat water in a large pot for pasta, with a bit of salt, if need be; cook pasta al dente in it, drain and add directly onto a warm serving bowl; coat the pasta with butter
4. Add shrimps to the artichokes mixture and heat them through; pour the sauce over the buttered pasta
SERVING
5. Sprinkle with Parmesan cheese and serve
1. In a saucepan, melt butter ad olive oil over medium flame, add flour to it and stir till smooth; add chicken broth, garlic and salt to it and stir till thickened for about three minutes
2. Add in artichokes, lemon juice and capers, cover and cook for another three minutes; stirring every now and then
3. Heat water in a large pot for pasta, with a bit of salt, if need be; cook pasta al dente in it, drain and add directly onto a warm serving bowl; coat the pasta with butter
4. Add shrimps to the artichokes mixture and heat them through; pour the sauce over the buttered pasta
SERVING
5. Sprinkle with Parmesan cheese and serve
Chef
