• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 pound tagliolini (or linguine)
  • 1 15-ounce can artichoke hearts (packed in water)
  • ½ cup extra virgin olive oil
  • ½ cup dry white wine
  • 12 ounces shrimp (cleaned and peeled)
  • 1 onion, finely chopped
  • ¼ cup flat leaf parsley, finely chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste

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  1. Bring a large pot of salted water to boil.
  2. In a large skillet over heat, sauté the onion in olive oil until translucent. Add the artichokes and sauté together for five or so minutes, and then add the shrimp.
  3. After a couple of minutes, add the wine and allow it to evaporate. Season with salt, black pepper and finish cooking for another minute.
  4. Meanwhile, cook the pasta until al dente, retaining some of the cooking water. Drain the pasta and add it to the skillet with the artichoke and shrimp, adding some cooking water if it seems dry.
  5. Toss in the parsley and mix well.
  6. Serve it immediately.