Cast to Cook: Shrimp & Artichoke Angel Hair

Running out of ideas on how to prepare your fall shrimp catch? Our go-to source for Creek to Table eats, Ashley Blythe, has a great hearty recipe perfect for winter nights.

Shrimp & Artichoke Angel Hair

This is a quick and easy recipe that is great on a cold winter night. The key to this dish is the fresh white shrimp we caught in the Charleston Harbor a couple months ago. Shrimp are prime examples for food that freezes well. We vacuum sealed and froze extra shrimp knowing that the winter was approaching and the shrimp would be scarce. Hope you enjoy!


  • 1 ½ pounds Shrimp
  • 1 Can of Artichoke Hearts
  • 1 Can Stewed Tomatoes
  • Arribata Sauce
  • Angel Hair Pasta
  • Parmigiano-Reggiano Cheese
  • Butter
  • Seasoning



  • Peel and devein Shrimp
  • Season with lemon pepper and Badia’s Complete Seasoning
  • Add butter to large deep skillet, sauté shrimp over medium heat a few minutes per side
  • Add Quartered Artichoke Hearts, sauté another few minutes stirring frequently
  • Add can of Stewed Tomatoes and ½ jar of Arribata Sauce
  • Reduce heat and simmer until desired thickness
  • Serve over Angel Hair Pasta, top with shredded Parmigiano-Reggiano Cheese


Recipe Credits: Ashley Blythe, MWC Ambassador Captain Tucker Blythe’s wife, is just about as dangerous in the kitchen as she is on the water fishing. She enjoys creating new and tasty recipes from what is available to harvest right here in the Lowcountry of South Carolina. Check out her Facebook page for more great recipes!

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Logan Roberts
Logan Roberts