Weeknight Shrimp Portofino features artichoke hearts, shrimp, and angel hair pasta topped with a tasty lemon and garlic butter sauce.
Quick and easy pasta dishes are always handy to have on those nights where the whole family seems to be running in multiple different directions.
This shrimp and artichoke pasta is flavorful and filling and cooks up in no time at all!
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. They are delicious as a finishing touch on this dish!
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 – These are an optional topping but they are delicious when toasted and sprinkled on top. They are also kind of expensive and totally not necessary. Your call!
- Pasta -We typically use angel hair pasta because it is light but thin spaghetti or regular spaghetti can easily be used instead.
- Butter – We use regular salted butter. You can substitute unsalted butter if you prefer.
- Mushrooms – Fresh Baby Bellas or white mushrooms, sliced. Canned mushrooms may be used instead. If using canned, drain them first.
- Garlic – Minced fresh garlic, 2-3 cloves.
- Shrimp – Fresh or frozen and thawed. Medium (31-40 count) or large shrimp (21-25 count), peeled with tails removed.
- Artichoke Hearts – We use marinated artichoke hearts for this recipe. the tangy vinegar and oil base really adds to the flavor!
- Ground Black Pepper – to taste. It does not need to be freshly ground.
- Lemon – We use a medium, ripe lemon. We squeeze half into the mixture in the skillet and then squeeze the rest over the pasta just before serving. If using bottled lemon juice, mix 1-2 tablespoons into the mixture.
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!
Mom’s Easy Weeknight Chili – This is a basic chili recipe with few ingredients but sometimes uncomplicated is the most delicious!
Spinach and Sausage 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 optional
- 12 oz angel hair pasta
- 1/2 cup butter
- 1 pkg sliced mushrooms 6 oz (or 4 oz canned, drained)
- 2 tsp minced garlic 2-3 cloves
- 1 pound medium or large shrimp peeled, deveined, tails removed
- 1 1/2 cups marinated artichoke hearts drained and quartered
- ground black pepper to taste
- 1 medium lemon cut in half
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.
- Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms and garlic and saute about 3 minutes.
- Add artichoke hearts, shrimp and pepper. Squeeze half of the lemon into the pan. Stir and cook until shrimp are opaque and 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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