Weeknight Shrimp Portofino is a simple family pasta recipe of marinated artichoke hearts, shrimp and angel hair pasta topped with a tasty lemon and garlic butter sauce. Perfect for a busy family on the go!
Quick and easy pasta dishes are always handy to have on those nights where the whole family is running in multiple different directions. This shrimp and artichoke pasta is flavorful and filling and cooks up in no time at all.
While it is true that you can live without the toasted pine nuts, if you have never tried them let me just say that they are an awesome addition sprinkled on top!
What are pine nuts and how do you toast them?
What are Pine Nuts?
Pine nuts are the edible seeds that are found in the pine cones that grow on certain varieties of pine trees. These buttery, tear drop shaped nuts are most commonly used to make pesto sauce in Italian cooking.
How do you toast pine nuts?
Pine nuts are inherently oily, so toasting them is a quick and easy way to intensify their flavor for a more distinctive bite.
To toast them for topping on Shrimp Portofino or salads, add 1/4 cup of pine nuts to a small skillet and heat over medium-low heat. There is no need to oil the pan as pine nuts give off natural oils and they won’t stick.
Cook for between 4-6 minutes, stirring occasionally. Typically, once you can smell them, they are done. Be sure not to walk away. You don’t want to burn them!
Once they have begun to brown, just stir and remove the pan from the heat. They will brown a little more in the hot pan. Set aside until ready to use!
WHat you’ll need to make Weeknight Shrimp Portofino
- pine nuts
- angel hair pasta
- butter
- mushrooms, fresh or canned
- minced garlic
- medium or large shrimp
- marinated artichoke hearts
- ground black pepper
- lemon
How to make Weeknight Shrimp Portofino
Quick and easy pasta dishes are always handy to have on those nights where the whole family is running in multiple different directions. This shrimp and artichoke pasta is flavorful and filling and cooks up in no time at all.
In a small frying pan, heat pine nuts over medium-low heat just until fragrant. and slightly browned. Stir, remove from heat and set aside.
Fill a large pot with salted water, bring to a boil and cook the pasta according to the package directions to al dente.
Meanwhile, melt butter in a large frying pan (or saute pan) over medium heat.
Add mushrooms and garlic and saute about 3 minutes.
Add artichoke hearts, shrimp and pepper.
Squeeze half of the lemon juice into the pan. Stir and cook until shrimp are opaque and everything else is heated through.
Divide pasta between four bowls. Spoon the shrimp mixture over the pasta, dividing evenly between the four dishes.
Squeeze the remainder of the lemon over the dishes and sprinkle with toasted pine nuts just before serving. Enjoy!
Other Easy Weeknight Recipes You might like
Creamy Chicken Linguine with Brie – chicken and creamy pasta with hints of fennel and lemon.
Easy Instant Pot Mongolian Beef – This is a delicious take on traditional Mongolian Beef that takes a fraction of the time and has delicious results!
Simple Weeknight Meatloaf – Simple and easy comfort food that is a throwback to childhood and a piece of cake to throw together on a weeknight. You can make it the night before and just pop it in the oven too!
Weeknight Chili – This is a basic chili recipe with few ingredients but sometimes uncomplicated is the most delicious!
Spaghetti Pie – With Italian sausage and spinach hidden inside this is an unexpectedly good (and super easy!) weeknight creation that the entire family will love.
Weeknight Shrimp Portofino
Ingredients
- 1/4 cup pine nuts
- 12 ounces angel hair pasta
- 1/2 cup butter
- 1 pkg sliced mushrooms 6 oz (or 4 oz canned, drained)
- 2 tsp minced garlic
- 1 pound medium or large shrimp peeled and deveined
- 1 1/2 cups marinated artichoke hearts drained and quartered
- ground black pepper to taste
- 1 small lemon
Instructions
- In a small frying pan, heat pine nuts over medium-low heat just until fragrant. and slightly browned. Stir, remove from heat and set aside.
- Fill a large pot with salted water, bring to a boil and cook the pasta according to the package directions to al dente.
- Meanwhile, melt butter in a large frying pan (or saute pan) over medium heat.
- Add mushrooms and garlic and saute about 3 minutes.
- Add artichoke hearts, shrimp and pepper. Squeeze half of the lemon juice into the pan. Stir and cook until shrimp are opaque and everything else is heated through.
- Divide pasta between four bowls. Spoon the shrimp mixture over the pasta, dividing evenly between the four dishes.
- Squeeze the remainder of the lemon over the dishes and sprinkle with toasted pine nuts just before serving. Enjoy!
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
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