Ingredients

12 oz. (350 g) bucatini, broken in half
¼ cup (60 mL) olive oil, divided
1 lb. (450 g) large shrimp (31–40 count), peeled, deveined, and tails removed
½ cup (125 mL) fresh basil leaves
1 can (14 oz./398 mL) quartered artichoke hearts in water, drained
1 tbsp + 2 tsp (25 mL) Lemon Pepper Rub, divided
1 garlic clove, pressed
2 oz. (60 g) Parmesan cheese, finely grated (1 cup/250 mL)
Juice of half a lemon

Directions

Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the time on the package directions. Drain and reserve ½ cup (125 mL) of the pasta water.
Heat 1 tbsp (15 mL) of olive oil in a large skillet over medium heat for 3 minutes. Season the shrimp with 2 tsp (10 mL) of the rub. Cook the shrimp for 2–3 minutes, flip and cook until the shrimp is pink and opaque.
Finely chop the basil in a food processor. Add the artichokes, garlic, remaining oil, and remaining rub. Process again, scraping down the sides of the bowl, until the artichokes are coarsely chopped.
Add the shrimp, pasta water, and artichoke mixture to the pot with the pasta. Cook over medium-low heat until the mixture is cooked through, about 4–5 minutes.
Stir in lemon juice and Parmesan before serving.

Yield:

4-6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 420, Total Fat 13 g, Saturated Fat 3 g, Cholesterol 100 mg, Sodium 1,094 mg, Carbohydrate 51 g, Fiber 3 g, Sugars 2 g (includes 0 g added sugar), Protein 24 g

Cook's Tips:

Poultry Preference: You can substitute chicken tenders cut into 1" (2.5-cm) pieces for the shrimp.

Spaghetti Swap: Any pasta will do! Bucatini is great because the sauce clings to the noodles, but you can try regular spaghetti, angel hair, or even penne.