Fried Artichoke and Shrimp Pasta

I love coming up with a new recipes but sometimes I struggle to write something “personal” about a dish.  It’s not a dish I have a story about, a family recipe, or a dish that was inspired by my travels.  More often than not my recipes come from spending hours in the car driving home from work (and there’s a good chance I haven’t eaten all day) and I’m lost in thought about food. Lost in thought about what I want to make for dinner.  Other time’s when I’m not working inspiration just comes from what I have in the pantry…. Like a can of artichoke hearts I’ve been staring at for a year.


Sometimes I just want to tell you about the FOOD because honestly that’s what I get so excited about.  The crispy fried artichoke hearts… The juicy shrimp… The ZING from the Lemon…  Can’t I just tell you that this Fried Artichoke and Shrimp Pasta is the perfect summer night pasta?  Best enjoyed on a patio with a nice bottle of wine?

Sometimes I just want to say “EAT THIS because it’s REALLY GOOD FOOD.”


Fried Artichoke and Shrimp Pasta


2 – 14oz can Artichoke Hearts, quartered (drained)

2 Cups Extra Virgin Olive Oil

1 Bunch of Thyme

1 Pound Jumbo Shrimp (16/20 count)

2 Tablespoons Butter

1 Large shallot, diced (about 3/4 cup)

4 Cloves Garlic, minced or grated

1/4 – 1/2 Teaspoon Red Pepper Flakes

1/4 Cup Fresh Parsley, chopped

1 Tablespoons Fresh Oregano, minced

1/4 Cup Capers + Tablespoons Brine

2 Large Lemons

1 Cup Dry White Wine

1 Pound Pasta

Salt and Pepper to taste

Parmigiano reggiano


Drain the artichoke hearts so that they are almost completely dry.  (You can use fresh artichoke hearts if you like…)


Arrange the artichoke hearts in a single layer in the bottom of a large pot.image

Pour just enough Extra Virgin Olive Oil over the artichokes to cover them

(for me it was about 2 cups).


Toss in one clove of garlic and the bunch of thyme.  Turn the heat on to medium-high and allow the artichoke hearts to fry for about 30 minutes.

After about 10 minutes gently move the artichokes around to make sure they don’t stick to the bottom.

After about 20 minutes carefully turn the artichoke hearts over to ensure even browning

After 30 minutes they are golden brown.


Remove the artichokes from the pot and transfer to a plate lined with paper towels.  Season the hot fried artichoke heart with a little salt.


Set the fried artichokes to the side and TRY not to eat them all while you finish cooking πŸ™‚ NOW you see why two cans of artichokes hearts are needed???

Bring a large pot of salted water to a boil.

Drop the pasta in the boiling salted water and cook for one minute less than the box says for aldente.

In a large sautΓ© pan add about 3 Tablespoons of the Artichoke β€œfrying” oil and the 2 tablespoons of butter.  SautΓ© the shallot over medium until tender, about 4 minutes.  Then add in the garlic, red pepper flakes, oregano, capers + brine, 3 tablespoons of the Parsley, the juice and zest of one lemon and season with a little salt and pepper.  Cook for two minutes until fragrant then add the white wine and reduce by half. Add the shrimp and season again with just a little more salt and pepper cook just until the shrimp turn pink.  Add the cooked pasta to the pan with the shrimp and toss to combine (If the pasta looks a little dry add a little of the pasta cooking water).

Add the shrimp and pasta to a large serving bowl and toss in the fried artichoke hearts, remaining parsley, lemon juice, and a little fresh grated parmigiano reggiano.


I enjoyed this pasta with a bottle of my favorite Texas Viognier, from Pedernales Cellers Winery.


Posted by

My name is Melody and I am the cook and blogger behind Meals With Mel. I have a love for traveling, I share a joy for gardening, and I have a passion for cooking. Although I do some baking, I don't consider myself a baker as I can't stand having to measure. When it comes to cooking my philosophy is add a bit of this, a dash of that, a splash of something doesn't hurt, never forget some type of pepper and always add at least one clove of garlic. Thanks for stopping by my Spicy Texas Kitchen and I hope to see you again!!! Melody

40 thoughts on “Fried Artichoke and Shrimp Pasta

  1. Mel0dy– this looks luscious!! I agree, every recipe won’t have a story– it’s just about passing along good food. And you do that so well! I’m making your Green Houston Style Salsa today for our dinner tacos. thanks!! xox

    Liked by 1 person

    1. Thanks Rhonda πŸ™‚ food is what I love.
      I hope you enjoyed the green Houston style salsa!! We are down in Los Cabos, Mexico right now and I had a green salsa (they didn’t call it Houston style but that’s what it was) on ceviche the other day!! SHhh don’t tell anyone but I LOVE Baja style Mexican food just as much as Tex-Mex. Being from Texas in sure this is a crime…


      1. Loved, loved the sauce–with chicken tacos and some leftover for dipping with chips. thanks. and you’re traveling again!!?? You are getting around Melody! Making me want to research tickets for a little Mexico trip ourselves! Do put up pictures!!! Que vaya bien!!

        Liked by 1 person

      2. I’m glad you enjoyed the salsa Rhonda!! Yes we are traveling again…. I’ve never been good at staying put as my mother says. Cabo is one of our favorite places to visit. We stay in a hotel closer to San Jose del Cabo away from the “spring break” crowd in Cabo San Lucus…. Long beaches, monster waves, peace and quiet. It’s heaven. But being from beautiful southern California you probably get to see stuff that that everyday!!
        Hope all is well!!


      1. We are looking forward to that too!! Things are good here (in Los Cabos, Baja Mexico) we are just relaxing!! Safe travels ahead for y’all!! While in Paris… You MUST go to bertillon glace Paris it’s just behind Notre Dame. Mm the white chocolate ice cream it the best I’ve ever had. I have dreams about it!!


    1. I hope you and the hubs enjoy it and you will have to let me know your thoughts Kathryn!!
      Sadly that’s the bad thing about Texas wine… You can’t get it outside of Texas…. But that just you have to come for a visit!!

      Liked by 1 person

      1. My daughter was just in Austin for a week. OMG I have been munching away on those fried artichokes, I took your advice and used two cans even though I am halving the rest of the recipe, tee hee. We’ll be eating shortly, will let you know the results!

        Liked by 1 person

    2. Oh My Lord, this was just FANTASTIC! Hubby and I both just loved it! I swear I think I’d do three cans of artichokes, lol! The only bummer is that I told hubby I wanted to save the artichoke oil, but of course he didn’t listen and threw it out when we were cleaning up. Winner recipe for sure, thanks Mel! xoxoxo

      Liked by 1 person

      1. 😁 Thanks Kathryn!! I’m glad to hear y’all enjoyed this dish!! When I last made this I’m pretty sure I ate a whole can of the fried artichokes all by myself… I’ve seen similar recipes before for fried artichoke hearts that call for using fresh artichokes… That’s too much work for me πŸ™‚ especially when they can be devoured so quickly! Too bad the husband tossed out the oil I guess that just means you will have to make them again!! Thanks again for the wonderful feed back Kathryn!!!

        Liked by 1 person

  2. Anotherfoodieblogger reblogged your recipe and I made it for dinner last night. Excellente! BTW, I used Trader Joe’s Frozen Artichoke Hearts and they were good. I emptied the artichokes into a colander and ran cold water over them so they can get defrosted faster. I put in four 12-oz bags because I doubled the recipe for us hungry folks.

    Liked by 1 person

    1. πŸ˜„ Thanks Karina!! I’m glad to hear you really liked the fried artichoke and shrimp pasta recipe!! I love hearing that you tried the frozen artichokes and they worked great. I had wondered if the frozen ones would work too. Thanks for stopping by and I hope to hear from you again!!

      Liked by 1 person

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