Ingredients

8 ounces linguine

1/2 cup frozen artichoke hearts, thawed and chopped, divided

1 cup sour cream

1/2 cup reduced-sodium chicken broth

1/2 cup chopped celery

1/4 cup chopped red onion

1/3 cup grated Parmesan cheese

1 tablespoon chopped parsley

1 tablespoon minced garlic

1 teaspoon chopped fresh rosemary

1 teaspoon chopped basil leaves

1/2 teaspoon red chile flakes

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 pound peeled and deveined shrimp (40 per lb.)

Preparation

  1. Cook linguine according to package directions.

  2. Meanwhile, reserve 1/4 cup artichoke hearts. In a food processor, whirl remaining ingredients except shrimp until blended but still chunky.

  3. Pour sauce into a medium saucepan. Stir in shrimp and reserved artichokes; cook over medium heat until sauce begins to boil. Reduce heat and cook until sauce thickens, about 10 minutes. Drain pasta, put in a bowl, and pour sauce on top.