Shrimp & Artichoke Pesto Pasta

Name: Shrimp & Artichoke Pesto Pasta
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 12 oz shrimp, peeled & deveined; 1 bunch kale, chopped; 1 can artichoke hearts, cut in halves; 2 cup uncooked pasta; 1 tbsp garlic, minced; 1 tsp lemon zest; 1 cup grape tomatoes; 1/2 cup feta; 6 tbsp pesto; 4 tbsp pasta water; 2 tbsp milk; 1 tbsp olive oil, extra virgin

shannalee83 @cook_3826115

Oklahoma City, Oklahoma

My son loves artichokes so I created this recipe for him. He ate the leftovers for lunch the next day!

shannalee83 @cook_3826115

Oklahoma City, Oklahoma

My son loves artichokes so I created this recipe for him. He ate the leftovers for lunch the next day!

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Ingredients

20 mins

4 servings

12 ozshrimp, peeled & deveined
1 bunchkale, chopped
1 canartichoke hearts, cut in halves
2 cupuncooked pasta
1 tbspgarlic, minced
1 tsplemon zest
1 cupgrape tomatoes
1/2 cupfeta
6 tbsppesto
4 tbsppasta water
2 tbspmilk
1 tbspolive oil, extra virgin

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Steps

20 mins

1

Cook pasta according to directions. Drain and set aside. Prep the kale and artichokes while pasta cooks.
2

Heat olive oil over medium high heat. Saute the kale and garlic until it begins to wilt. Add artichokes cut side down.
3

Once artichokes have browned slightly, add the shrimp. Cook until shrimp starts to turn opaque. Add tomatoes, pesto, pasta water and milk. Toss to combine and cook until tomatoes start to open, about 5 more mins. Top with feta and serve!