Creamy artichoke linguine is the kind of pasta you make when you want something comforting without spending all night in the kitchen. It’s velvety, savory, and just a little tangy thanks to artichokes and lemon. The sauce clings to every strand of linguine, and it feels special even though it’s simple to pull together.
You can keep it vegetarian or add chicken or shrimp if you’re feeding a crowd. Either way, it’s a weeknight winner with restaurant-level flavor.
What Makes This Recipe So Good
- Balanced flavors: The creamy sauce gets brightness from lemon and artichokes, so it never feels heavy.
- Fast and reliable: You can cook the sauce while the pasta boils. Dinner in under 30 minutes.
- Simple ingredients: Pantry staples like garlic, olive oil, and broth build big flavor without fuss.
- Customizable: Add spinach, peas, grilled chicken, or shrimp.
Use what you have and make it your own.
- Comfort with a twist: It’s creamy like Alfredo, but lighter and brighter, thanks to artichokes and fresh herbs.
What You’ll Need
- Linguine: 12 ounces, or use spaghetti or fettuccine if you prefer.
- Artichoke hearts: 1 (14-ounce) can or jar, drained and roughly chopped. Marinated artichokes add extra flavor.
- Olive oil: 2 tablespoons, for sautéing.
- Butter: 2 tablespoons, for richness.
- Garlic: 3–4 cloves, finely minced.
- Shallot or onion: 1 small, finely diced.
- Dry white wine: 1/2 cup (optional, but great for depth). Substitute with extra broth if you prefer.
- Vegetable or chicken broth: 3/4 cup.
- Heavy cream: 3/4 cup.
Half-and-half works but yields a lighter sauce.
- Parmesan cheese: 3/4 cup, freshly grated, plus extra for serving.
- Lemon zest and juice: Zest of 1 lemon and 1–2 tablespoons juice.
- Baby spinach: 2 cups (optional), roughly chopped.
- Fresh parsley or basil: 2–3 tablespoons, chopped.
- Crushed red pepper flakes: A pinch, for mild heat (optional).
- Salt and black pepper: To taste.
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve about 1 cup of pasta water, then drain.
- Sauté aromatics: While the pasta cooks, heat olive oil and butter in a large skillet over medium heat.
Add shallot and a pinch of salt. Cook 2–3 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
- Deglaze and reduce: Pour in the white wine (if using) and simmer 2–3 minutes, scraping up any browned bits.
Add the broth and simmer another 2 minutes to slightly reduce.
- Add artichokes: Stir in chopped artichoke hearts and a pinch of red pepper flakes. Cook 1–2 minutes to warm through.
- Make it creamy: Lower the heat. Stir in the cream and half of the Parmesan.
Simmer gently, not boiling, for 2–3 minutes until it starts to thicken. Season with salt and black pepper.
- Brighten it up: Add lemon zest and 1 tablespoon lemon juice. Taste and add more lemon if you like it tangier.
- Add greens: Stir in spinach, if using, and cook just until wilted, about 1 minute.
- Toss with pasta: Add the drained linguine to the skillet.
Toss well to coat, adding splashes of reserved pasta water as needed to loosen and silk up the sauce.
- Finish with cheese and herbs: Sprinkle in the remaining Parmesan and most of the parsley or basil. Toss again. Adjust salt, pepper, and lemon to taste.
- Serve: Plate immediately with extra Parmesan, a drizzle of olive oil, and the remaining herbs.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat gently on the stove over low heat with a splash of water, milk, or broth to loosen the sauce.
Stir often to prevent splitting.
- Freezer: Not recommended. Creamy sauces can separate when frozen and thawed.
Health Benefits
- Artichokes: Naturally high in fiber and antioxidants. They support digestion and provide folate and vitamin C.
- Olive oil: Adds heart-healthy monounsaturated fats and a clean, peppery flavor.
- Spinach (if added): Offers iron, vitamin K, and lutein for eye health.
- Portion control: A moderate serving delivers comfort without going overboard.
Pair with a simple salad for a balanced meal.
- Protein add-ins: Grilled chicken or shrimp can boost protein and help keep you full longer.
Pitfalls to Watch Out For
- Boiling the cream: High heat can cause the sauce to split. Keep it to a gentle simmer once the cream goes in.
- Skipping pasta water: The starch in pasta water helps create a glossy, cohesive sauce. Don’t forget to reserve it.
- Overcooking pasta: You want al dente.
Overcooked linguine won’t hold up in a creamy sauce.
- Dumping cheese in too fast: Add Parmesan in stages off high heat to avoid clumping or graininess.
- Under-seasoning: Cream dulls flavors. Taste and adjust salt, pepper, and lemon at the end.
Variations You Can Try
- Lemony caper twist: Add 1–2 tablespoons capers with the artichokes for briny pop.
- Mushroom medley: Sauté sliced cremini or shiitake before the shallots for earthy depth.
- Protein boost: Stir in grilled chicken, sautéed shrimp, or crispy pancetta at the end.
- Herby swap: Use dill and chives instead of parsley for a fresh spring vibe.
- Lighter cream: Use half-and-half and a touch more pasta water for a thinner, silkier sauce.
- Gluten-free: Swap in gluten-free linguine and check labels on broth and artichokes.
- Extra veg: Add peas, asparagus tips, or roasted cherry tomatoes in the final toss.
FAQ
Can I use frozen or fresh artichokes?
Yes. Frozen artichoke hearts work well and taste clean; thaw and pat dry before chopping.
Fresh artichokes are great but more work—steam, trim, and use the hearts and tender leaves.
What can I use instead of heavy cream?
Half-and-half will lighten the sauce. For a dairy-light option, try evaporated milk and finish with a small knob of butter and extra Parmesan for body.
Is there a non-alcoholic substitute for white wine?
Use extra broth with a teaspoon of white wine vinegar or lemon juice. Add gradually and taste so the acidity stays balanced.
How do I prevent the sauce from becoming too thick?
Keep some pasta water handy.
Add small splashes while tossing until the sauce coats the pasta and moves fluidly on the pan.
Which cheese works best besides Parmesan?
Pecorino Romano brings a saltier, sharper bite. You can also fold in a spoonful of mascarpone for extra creaminess.
Can I make it ahead?
You can prep the sauce up to the cream step and hold it in the fridge for a day. Rewarm gently, then add cream and finish with pasta for best texture.
What if my sauce splits?
Take the pan off the heat and whisk in a splash of cold cream or pasta water.
Add a bit of Parmesan and keep whisking until it comes back together.
Wrapping Up
Creamy artichoke linguine proves that comfort food doesn’t have to be heavy or complicated. The sauce is silky, bright, and full of flavor, and the whole dish comes together quickly. Keep the base recipe handy, then riff with herbs, veggies, or protein based on what you’ve got.
It’s an easy, satisfying pasta you’ll come back to again and again.
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