Creamy Seafood and Artichoke Linguine

3 Reviews / 5 Average
This creamy seafood and artichoke linguine will satisfy even the pickiest of mouths. Combined with cheese, spinach, and garlic, it's definitely a winner.
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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?

Sponsor Shoutout: Grassland Dairy

Butter is a staple ingredient when it comes to making a creamy alfredo sauce like this one! I used butter from our sponsor, Grassland in this recipe because they’re now offering a better choice for butter with their new Non-GMO Project-Verified certification. Grassland Butter meets the stringent qualifications of animal care and food manufacturing to be certified as Non-GMO Project Verified, which means they can trace the absence of GMOs from seed to feed to table. Grassland is also made from milk from cows not treated with rBST hormones.

Grassland Butter is crafted by The Wuethrich (pronounced “wee-trick”) Family and has been a family-owned company for 115 years! Their new Non-GMO line includes Grassland quarters and spreadables (unsalted and salted), in addition to Wuthrich European Style Butter (83% butterfat), which is great baking butter, and South Isle Grass Fed Butter, both of which are coming soon. Grassland Butter is just being introduced now in parts of Pennsylvania, New Jersey, Delaware, and Maryland, but plans to make it available nationally are coming soon. Find Grassland Butter at a store near you!

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10 thoughts on “Creamy Seafood and Artichoke Linguine”

  1. 5 stars
    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!

  2. Has anyone tried using full fat coconut milk instead of heavy cream and if so how did you substitute?

  3. 5 stars
    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

    1. 5 stars
      Lisa: I meant 1 cup condensed skim milk and 1/4 cup heavy cream. Sorry for the typo. Lisa

    2. 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!

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