Creamy Spinach-Artichoke Pasta with Shrimp

Serves 4


8 oz. linguine (half of regular package)

1 pound raw shrimp, cleaned and shell removed

Salt + pepper, to taste

2 tsp. olive oil, divided

2 garlic cloves, chopped

1 jar (6.5 oz) marinated artichoke quarters, drained, chopped

1 cup part-skim ricotta cheese

½ cup low-sodium chicken stock

4 cups fresh spinach, chopped

¼ cup parmesan cheese, grated


1.       Cook linguine according to package directions.

2.       Season shrimp with salt and pepper.  Add 1 tsp. of oil over medium heat.  Sauté shrimp in oil until pink and each is close to touching.* Transfer shrimp onto plate and set aside.

3.       In a blender or food processor, blend ricotta cheese and chicken stock.

4.       Heat 1 tsp. of oil in skillet over medium heat.  Add chopped garlic and artichoke.  Sauté for 1-2 minutes. Add ricotta sauce to skillet.

5.       Add chopped raw spinach and shrimp.  Heat through until spinach wilts.  Serve over linguine and top with parmesan cheese.

*I usually take shrimp off when they’re almost done, but not quite. They’ll continue cooking after you take them out of the pan and in this recipe you’ll be adding them back to the pan to reheat, which will help cook them as well.


Nutrition per serving:

470 calories

48 grams carbohydrates

12 grams fat

41 grams protein

525 mg sodium