Creamy Lemon Pasta ~ Artichokes ~ Cherry Tomatoes ~ Shrimp
Serves: 4
  • 10 ounces angel hair pasta
  • ½ tablespoon butter
  • ½ tablespoon olive oil
  • ¼ onion, chopped
  • 2 garlic cloves, minced
  • 1 ½ cups button mushrooms, sliced
  • ½ teaspoon kosher salt
  • ½ cup dry white wine
  • ¼ cup lemon juice about two large lemons, plus a tablespoon more at the end
  • 1 ½ cups artichoke hearts (not marinated)
  • 2 ½ cups halved cherry tomatoes
  • ½ pint heavy whipping cream
  • ¼ - ½ cup parmesan cheese
  • 1 pound medium sized shrimp, peeled and deveined
  • Salt and pepper to taste
  1. Bring a large pot of water to a boil. Salt liberally. Add pasta and cook until al dente, drain return to pot. Save about a cup of pasta water in case you need it.
  2. In a large sauté pan, over a medium-high heat, heat olive oil. Season shrimp with salt and pepper then add to the hot skillet. Sauté until cooked through, about one to two minutes on each side. Set shrimp aside.
  3. In the same pan, heat butter and oil over a medium heat, add onions and garlic cloves, cook until fragrant, about two minutes. Add mushrooms, cook another two minutes. Add wine, reduce, about one minute. Add lemon juice, artichokes, salt and tomatoes, cook another two minutes.
  4. Pour sauce, cream and shrimp over hot pasta, toss until completely combined. Add parmesan cheese and toss until combined, if necessary keep the heat on low, to melt the cheese and bind the sauce. If sauce is too thick, thin out with a little pasta water.
  5. Season with salt, pepper and an extra squeeze of lemon juice.
Recipe by Cooking for Keeps at