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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.
😍 Why You’ll Love My Artichoke Scampi Pasta
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!
🗒️ Ingredients
Pasta: The cozy base that lets all the other flavors shine.
Frozen Artichokes: These little gems are the secret star, bringing all the flavor and texture you need.
Olive Oil: The smooth, rich foundation that helps the artichokes crisp up beautifully.
Onion: The sweet, savory touch that makes everything feel like home.
Garlic: That aromatic punch that makes your kitchen smell like heaven.
Bay Leaf: A little leaf with big flavor, adding a warm, earthy vibe to the sauce.
Vegetable Stock: The savory backdrop that ties everything together with comfort.
Salt: A pinch of magic that brings all the flavors into balance.
Lemon: A squeeze of sunshine that brightens up the whole dish.
Parmesan: The sharp, creamy hug that wraps everything up just right.
Pepper: A gentle kick of heat that adds depth to every bite.
Parsley: A fresh, green sprinkle that adds a burst of color and a fresh pop of flavor.
👩🍳 How to Make My Artichoke Scampi Pasta
🧂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.
🧅 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.
🧄 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.
🫧 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.
🧀 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.
🥳 Enjoy!
🎩 Tips and Tricks
Pat the Artichokes Dry: The key to getting that golden-brown, crispy texture is drying your frozen artichokes thoroughly. Use a paper towel to absorb any excess moisture before cooking.
Reserve Pasta Water: Don’t forget to save a cup of pasta water! It’s packed with starch and can be used to help create the perfect, silky sauce.
Use a Hot Pan for the Artichokes: To get that irresistible caramelized texture, make sure your skillet is nice and hot before adding the artichokes. Don’t overcrowd them in the pan for best results.
Lemon Zest for Extra Brightness: For an added zing, grate a little lemon zest over the top before serving. It’ll give the dish a fresh, citrusy pop!
🤲 Substitutions
- You can swap out regular spaghetti for any pasta you prefer, like gluten-free pasta, brown rice spaghetti, or even zucchini noodles if you’re looking for a low-carb option.
- If you can’t find frozen artichokes, you can use canned artichoke hearts. Just make sure to drain and pat them dry really well before cooking to avoid excess moisture.
- If you’re out of olive oil, avocado oil works just as well, offering a neutral flavor that complements the other ingredients.
- Shallots or leeks make great alternatives to onions if you want a slightly milder, sweeter flavor.
- If you’re not a garlic fan, you can skip it or use garlic powder as a substitute—just go easy, since the flavor can be more concentrated.
- Chicken stock or even water can be substituted for vegetable stock if that’s what you have on hand.
- Lime can replace lemon for a slightly different citrusy zing. You can also add a splash of white wine for a different kind of brightness.
- For a non-dairy version, use a plant-based Parmesan or nutritional yeast for that cheesy flavor. Or, try a sharp vegan cheese for a similar tangy bite.
- Fresh basil or oregano would make great substitutes for parsley, giving the dish an herb-forward finish.
📓 Best served with
- A green side salad
- Garlic bread or your favorite crusty loaf
- Grilled chicken or shrimp
👝 How to Store Leftover Artichoke Scampi Pasta
Let the pasta cool to room temperature before transferring it to an airtight container. This will help prevent moisture from building up and keep the pasta from becoming soggy. Store it in the fridge for up to 2-3 days. When reheating, you can add a splash of vegetable broth or a bit of olive oil to keep the sauce from drying out. Gently heat it on the stove over low heat, stirring occasionally, until warmed through. If you prefer to microwave, cover the container with a damp paper towel to help retain moisture and heat in 30-second intervals. While the pasta will be just as delicious, the texture may change slightly, so it’s best to enjoy it fresh if you can!
🧠 Common Questions
While frozen artichokes work best for this recipe, you can use fresh artichokes if you prefer. You’ll need to trim and cook them first, which might add a bit of time to your prep. Just make sure to remove the tough outer leaves and cook the hearts until tender before using them in the dish.
Yes, you can prep the components ahead of time. You can cook the pasta and the artichoke sauce separately, then store them in the fridge. When you’re ready to serve, simply reheat the sauce and toss it with the pasta for a quick meal.
Yes! You can easily make this recipe gluten-free by using gluten-free pasta, such as rice or corn-based spaghetti. Just make sure your pasta is certified gluten-free if you have sensitivities.
Absolutely! Simply swap the Parmesan for a dairy-free cheese or nutritional yeast to give it a cheesy flavor without the dairy. It will still be just as delicious!
Artichoke Scampi Pasta
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.
I thought parmesan was vegetarian? I am always excited to get a good artichoke heart recipe. Thanks!
Hi Kristen, Parmesan as well as a few other hard cheeses, is not technically vegetarian as rennet is used in the process of making it. I hope you love the recipe!
Kat
Thanks for teaching me that! I’ll make this tonight!