I’m not usually a huge artichoke heart fan (I do love fresh artichokes), but something out of the ordinary hit me recently where I really had this urge to make a meal using them! I don’t know what came over me—but I didn’t ask a lot of questions, LOL—and just started to figure out what I could make.
I often cook seafood on Friday nights since that’s usually our grocery store day, and it’s obviously a very perishable purchase. So, I thought artichokes and seafood would make the perfect pair. Also, something else that came into play here, I recently made the Cajun Shrimp Alfredo from my first cookbook and thought I could use a similar concept with different flavors to make this a yummy new recipe!
The outcome was this delicious, fresh combo pictured below, and I have to tell you, using a quality butter as the base of this dish makes it especially yummy. My daughter, who claims she doesn’t like seafood (and even reminded us while we were eating this for dinner that she doesn’t like seafood), finished her bowl clean. Um, anyone else with tweens/teens who understands this kind of behavior?! But, even so, I am marking this one as a new dinner hit that I’ll be making again soon for sure. :)
Are you also a fair weather artichoke heart fan? Or do you love them all the way?
Creamy Seafood and Artichoke Linguine
Ingredients
- 4 tablespoons butter (I used Grassland Butter)
- 3 shallots (minced)
- 1/2 cup white wine (such as sauvignon blanc, pinot grigio or chardonnay)
- 1 pound thick white fish (such as halibut, cut into 1″ chunks)
- 3 cloves garlic
- 1 14 ounce can artichoke hearts (drained and chopped)
- 1 1/4 cups heavy cream
- 2/3 cup freshly grated parmesan cheese
- 1 teaspoon lemon zest (about half a lemon)
- 3 cups fresh spinach leaves
- 8 ounces whole-wheat linguine (cooked to package directions)
- salt and pepper (to taste)
Instructions
- In a large skillet over medium heat, melt the butter. Add the shallots and cook, while stirring, until they begin to soften. Pour in the white wine and boil down until it’s reduced almost all the way.
- Add the chopped fish, garlic, and artichoke hearts to the pan, and cook until the seafood is done almost all the way through to the middle, 3 to 4 minutes.
- Add in the heavy cream, parmesan, and lemon zest and cook on medium-low until the sauce thickens, 2 to 3 minutes more. Toss in the spinach leaves, cooked pasta, salt, and pepper, and stir to coat.
- Serve warm topped with extra parmesan (if desired).
Made this for my wife last night, she absolutely loved it. Never cooked with halibut before. Thank you for such a great recipe.
Glad to hear she loved it! – Nicole
It was very delicious!
I do not care for seafood, so I made half with seafood( I used shrimp and scallops) and half without. I added mushrooms to mine. Everyone loved it! Such great flavor!
Glad to hear that it worked out both ways for you. – Nicole
Has anyone tried using full fat coconut milk instead of heavy cream and if so how did you substitute?
I have not tried that, but I have tried a dairy-free cream sauce recipe similar to this one and it was good! https://pamelasalzman.com/vegan-natural-mac-cheese-recipe/
Lisa: I have two questions. Can I use broccoli in place of the artichokes (I am sure that would not be a problem)? Can I use 1 cup condensed skim milk and 1 cup heavy cream? I know it would be wonderful with the heavy cream, but that is a little too rich for me. Please email me and let me know. Thank you. Lisa
Lisa: I meant 1 cup condensed skim milk and 1/4 cup heavy cream. Sorry for the typo. Lisa
Broccoli would be fine! I have not tried a cream sauce with condensed milk. I am not so sure that would work honestly, but let me know how it turns out. Good luck!