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If you’re a fan of shrimp scampi but want to embrace a twist that puts vegetables in the spotlight, then this dish is calling your name. Trust me, it’s an absolute game-changer!
It’s a light and refreshing meal, perfect for those warm summer evenings or whenever you crave something quick and delicious. The best part? It comes together in just 20 minutes.
With frozen artichokes as the star ingredient, you can whip up this delightful scampi-style pasta even when fresh veggies are in short supply, or when extra time is not something you have up your sleeve. Just remember to give them a good pat dry, ensuring they develop that irresistible golden brown color in the skillet. It’s that rich, caramelized flavor that takes this dish to the next level.
Oh, and let’s talk about cheese. I’ve made sure to list a modest amount here to keep it light, but if you’re a cheese lover, you know I won’t stand in your way. Go ahead and amp up the amount to your heart’s content! A note for my vegetarian friends, this dish can be made vegetarian simply by swapping in another sharp vegetarian-friendly cheese!
Watch Me Make My Artichoke Scampi Pasta
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How To Make My Artichoke Scampi Pasta
Step 1. Bring a large pot of generously salted water to a boil to cook the pasta in.
Step 2. While the water comes to a boil, defrost the artichokes slightly by placing in a colander and running warm water over them for 30 seconds or until they start to soften. Leave to drain while you make the sauce.
Step 3. Add 3 tablespoons of the oil to a large saucepan set over medium heat. Add the onion and cook, stirring, for 1-2 minutes.
Step 4. Pat the artichokes dry with a kitchen or paper towel. Add the artichokes, cut side down, and cook for 3 minutes undisturbed. Stir and continue to cook for 3-4 more minutes until browned.
Step 5. Add the garlic, bay leaf, and stock. Cook for 3 minutes, stirring, until reduced. Add ½ teaspoon of salt, stir, and turn off the heat. Remove the bay leaf and discard, then cover the pan and reserve.
Step 6. Cook the spaghetti for 1-2 minutes less than the package directions, reserving a cup of the pasta water.
Step 7. When the pasta is ready, uncover and bring the pan of artichokes to medium-high heat. When you see small bubbles, add the hot spaghetti pasta water and the juice of one of the lemons. Using tongs, add the pasta and stir for 30 seconds to coat. Taste and add salt and more lemon juice if needed.
Step 8. Turn off the heat and add the grated parmesan, pepper, and parsley. Drizzle with the remaining 1 tablespoon olive oil and toss it together with tongs.
Step 9. Serve in shallow bowls with a small bowl of lemon wedges at the table.
Step 10. Enjoy!
What Else Can I Use?
- Though I haven’t tested it, I’m sure you can use canned artichoke hearts instead of frozen. Just be sure to pat them dry VERY well so that they brown in the skillet.
- I use Jovial Foods brown rice spaghetti here, you can use any you like.
- The artichoke scampi would also be great with linguine, fusilli, or penne.
- Fresh tarragon would be nice in here if you have some on hand to top along with the parsley.
- I use a modest amount of cheese here, feel free to increase the amount if you’d like.
- This can be made vegetarian simply by swapping in another sharp vegetarian-friendly cheese!
This Artichoke Scampi Pasta is special because:
It’s light, bright and perfect for summer!
It’s gluten free and vegetarian friendly – just swap the parmesan for another sharp cheese of your liking!
It comes together in 20 minutes!
Even More Pasta
The Creamiest Roasted Red Pepper Pasta (Vegan)
Creamed Corn Pasta with Zucchini + Basil (Gluten Free, Vegetarian)
Spicy Fusilli Pasta with Tomato + Cream (Gluten Free, Vegetarian, Dairy Free Friendly)
Baked Goat Cheese Pasta with Lemon + Crispy Prosciutto (Gluten Free Friendly)
If you make my Artichoke Scampi Pasta, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
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Artichoke Scampi Pasta (Gluten Free)
Ingredients
- Kosher salt
- 12 ounces frozen artichoke hearts
- ¼ cup extra-virgin olive oil
- 1 small onion or shallot
- 4 large garlic cloves, minced
- 1 bay leaf
- ½ cup low-sodium or homemade vegetable stock
- 2 medium lemons, divided
- 1 pound spaghetti, gluten-free or regular
- ¼ cup freshly grated parmesan, for topping
- ¼ teaspoon fresh cracked black pepper
- ¼ cup fresh parsley, chopped
Instructions
- Bring a large pot of generously salted water to a boil to cook the pasta in.
- While the water comes to a boil, defrost the artichokes slightly by placing in a colander and running warm water over them for 30 seconds or until they start to soften. Leave to drain while you make the sauce. (Note: if your artichoke hearts are whole, cut them in half at this stage and return to the colander.)
- Add 3 tablespoons of the oil to a large saucepan set over medium heat.
- Add the onion and cook, stirring, for 1-2 minutes. Pat the artichokes dry with a kitchen or paper towel.
- Add the artichokes, cut side down, and cook for 3 minutes undisturbed.
- Stir and continue to cook for 3-4 more minutes until browned. If the onion starts to get too brown, turn the heat to medium-low.
- Add the garlic, bay leaf, and stock.
- Cook for 3 minutes, stirring, until reduced. Add ½ teaspoon of salt, stir, and turn off the heat. Remove the bay leaf and discard, then cover the pan and reserve.
- Cook the spaghetti for 1-2 minutes less than the package directions, reserving a cup of the pasta water. It should be almost al dente, but still have a bite as it’ll continue to cook for a bit in the sauce.
- When the pasta is ready, uncover and bring the pan of artichokes to medium-high heat. When you see small bubbles, add the hot spaghetti pasta water and the juice of one of the lemons. Using tongs, add the pasta and stir for 30 seconds to coat. Taste and add salt and more lemon juice if needed, I always add another ½ teaspoon or so of salt but it will depend on how salty your pasta water and stock were.
- Turn off the heat and add the grated parmesan, pepper, and parsley. Drizzle with the remaining 1 tablespoon olive oil and toss it together with tongs.
- Serve in shallow bowls with a small bowl of lemon wedges at the table.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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