Shrimp And Artichoke Linguine Alfredo

• 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.)

1. 1. Cook linguine according to package directions.
2. 2. Meanwhile, reserve 1/4 cup artichoke hearts. In a food processor, whirl remaining ingredients except shrimp until blended but still chunky.
3. 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.

linguine, frozen artichoke hearts, sour cream, chicken broth, celery, red onion, parmesan cheese, parsley, garlic, rosemary, basil, red chile flakes, salt, freshly ground black pepper, shrimp

Taken from www.epicurious.com/recipes/member/views/shrimp-and-artichoke-linguine-alfredo-50059592 (may not work)