Irresistibly Creamy Lemon Artichoke Pasta: Your New Favorite Dish
Experience the bright flavors of Creamy Lemon Artichoke Pasta, a refreshing dish that elevates any dining experience.
Equipment
- large pot
- Skillet
- ladle
Ingredients
For the Pasta
- 8 oz Linguine Cook to al dente.
- 1 tbsp Kosher Salt For seasoning pasta water.
For the Sauce
- 2 tbsp Extra Virgin Olive Oil Quality oil enhances flavor.
- 2 tbsp Salted Butter Adds creaminess.
- 1 cup Shallots Minced.
- 3 cloves Garlic Minced.
- 1 can Artichoke Hearts Drained; canned for convenience.
- 2 tbsp Capers
- 1 tbsp Lemon Zest Freshly grated.
- 1 pinch Crushed Red Pepper Flakes Adjust to taste.
- ½ cup Dry White Wine To deglaze the pan.
- ½ tsp Black Pepper Freshly ground.
- 1 tbsp Freshly Squeezed Lemon Juice Essential for flavor.
- ¼ cup Fresh Parsley Chopped, for garnish.
- ¼ cup Grated Parmigiano-Reggiano Optional, for serving.
Instructions
How to Make Creamy Lemon Artichoke Pasta
- Fill a large pot with water, add kosher salt, and bring to a boil. Add linguine and cook for 9-11 minutes until al dente.
- Heat olive oil and butter in a skillet over medium heat. Add minced shallots and garlic; sauté until softened, about 2-3 minutes.
- Add drained artichoke hearts, capers, lemon zest, and crushed red pepper flakes. Cook for an additional 2-3 minutes.
- Reserve 1 cup of pasta water, drain linguine, and add white wine to the skillet, stirring to deglaze. Let simmer until reduced by half, about 2 minutes.
- Add drained linguine back into the skillet. Season with black pepper and lemon juice, tossing everything together while adding reserved pasta water to reach desired creaminess.
- Fold in chopped parsley and serve warm, sprinkled with Parmigiano-Reggiano if desired.
Notes
Optional: Serve with a side of garlic bread for a comforting meal. Timing matters; start sautéing while the pasta cooks for efficiency.