Shrimp and Artichoke Linguine Alfredo

Ingredients

• ½ pound peeled and deveined shrimp (40 per lb.)
• ½ teaspoon freshly ground black pepper
• ½ teaspoon salt
• ½ teaspoon red chile flakes
• 1 teaspoon chopped basil leaves
• 1 teaspoon chopped fresh rosemary
• 1 tablespoon minced garlic
• + 8 more ingredients
• • 1 tablespoon chopped parsley
  • ¹/₃ cup grated parmesan cheese
  • ¼ cup chopped red onion
  • ½ cup chopped celery
  • ½ cup reduced-sodium chicken broth
  • 1 cup sour cream
  • ½ cup frozen artichoke hearts, thawed and chopped, divided
  • 8 ounces linguine

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 unti...

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