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.
↓ Jump to Recipe

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 on 100 Days of Real Food

Want to Save this Recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Save Recipe

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

About The Author

10 thoughts on “Creamy Seafood and Artichoke Linguine”

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

  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. 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. 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!