https://natashaskitchen.com/shrimp-and-artichoke-linguine-recipe Casserole -- Use 1/2 tablespoon to grease a 11x13" casserole dish or one similar in size or even a bit smaller. Add the cooked chicken, shrimp, and artichokes and set to the side. 4.62 from 18 votes Print Recipe salt 1/2 tsp. Just add 1 pound of uncooked, deveined shrimp instead of the chicken. We used chicken in this recipe, but it would also go really well with shrimp if your family likes seafood. crushed red pepper 1/2 tsp. large shrimp, peeled and deveined 1 (9 oz. Toss with pasta in a serving dish and top with Parmesan cheese before serving. https://yummyaddiction.com/chicken-and-shrimp-alfredo-recipe frozen artichoke hearts, thawed, squeezed dry 2 minced garlic cloves 1/3 cup dry white wine or chicken broth 1 (7 oz. jar.) Add shrimp. DIRECTIONS. Continue to sauté for about 2 minutes, until shrimp turns pink. Add in some of the water from the pasta if it seems too dry. sliced pimiento, drained 1 tsp. Mix in the artichoke hearts, black olives, lemon juice and salt; cook until heated through. Add in the tomatoes and cook for an additional 2-3 minutes until the tomatoes begin to soften. Add in the artichoke hearts, remaining lemon juice, lemon zest, salt & pepper. Add pasta, wine, chicken stock, cream, capers, artichoke hearts, sun-dried tomatoes and Parmesan cheese. If you are looking for a vegetarian version of this recipe, replace the chicken with mushrooms. This easy and delicious Italian pasta recipe is filled with large chunks of chicken, tender artichoke hearts and sun-dried tomatoes. 1 lb. pkg.) This pasta makes really good leftovers, but it does dry out a little. Grill seasoned chicken for 5 to 8 minutes and set aside. dried oregano 1/2 tsp. Sauté peppers, onions and garlic in olive oil until tender. Add the shrimp, garlic and red pepper flakes; cook and stir until garlic is lightly browned and shrimp is hot, about 5 minutes. Add in the marinated shrimp and cook for 3-4 minutes. Add the pasta into the pan and toss to coat with the mixture. black pepper 2 c. trimmed arugula 1/2 c. crumbled reduced-fat feta cheese

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