Lemon Shrimp Pasta with Artichokes & Capers

So it's been a while. I promise I've been eating, but getting around to posting everything has been a struggle. Allergy season hit in full force when winter abruptly ended and gave way to beautiful summery temperatures. You'd think after the eternal winter, I could shut up and be grateful, but everything that can bloom did. All at once. Oo the pollen. The pain. And since life likes to hit you when you're down, I promptly got a cold that has left me emptying boxes upon boxes of tissue for the last week. Today, I have finally gathered the strength to catch up on the blog.
This recipe is one I made to celebrate our first meal on the balcony. My mom used to make it, but I tweaked a few things. It's fresh, summery and fast. You only need about 25 minutes. Rachel Ray would be proud.

Lemon Shrimp Pasta with Artichokes & Capers 

Serves 4   |    Total Time: 30 mins.


3/4 lb. linguine pasta
1-2 Tbsp. olive oil 
1 medium onion, diced
16 oz. frozen shrimp
1/4 cup white wine
Artichoke hearts, chopped
1 lemon, all of the juice and half of the zest 
2-3 Tbsp. capers
2-3 peperoncini peppers
15 oz. crushed tomatoes
Salt and pepper (keep in mind the capers already add a good amount of sodium)
Garnish with fresh parsley, basil and Parmesan
Arugula (optional) 


1.  Bring a large pot of salted water to boil over high heat. Add pasta and cook until tender. 

2.  While pasta is cooking, in a large, nonstick skillet, add olive oil and bring to medium heat. Saute onions and garlic about 2 minutes, then add shrimp and cook until pink, about 5 minutes. 
Add wine, lemon zest and juice, artichoke hearts, capers, peppers and tomatoes. Season with salt and pepper. When pasta is finished add it to the pan, mix and turn off heat. 

3.  Garnish with basil, parsley and Parmesan.

*Optional: Toss in some arugula for added flavor.

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