Artichoke Shrimp Linguine |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 3 |
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It was submitted by Daniel Spengler of Seattle, Washington. Excellent light pasta dish that can easily be made into a vegetarian dish by omitting the shrimp and adding mushrooms, asparagus, sun dried tomatoes and spinach. I used the wine instead of the chicken broth. As is or doctored up , this is a great recipe. Ingredients:
4 ounces uncooked linguine |
1/2 cup chopped sweet red pepper |
1 1/2 teaspoons minced garlic |
1 green onion, chopped |
2 tablespoons olive oil |
4 1/2 teaspoons butter |
12 ounces uncooked medium shrimp, peeled and deveined |
14 ounces water-packed artichoke hearts, rinsed, drained and chopped |
1/4 cup white wine or 1/4 cup chicken broth |
1 tablespoon lemon juice |
1/4 teaspoon salt |
1/4 teaspoon creole seasoning |
Directions:
1. Cook the linguine according to package directions. Meanwhile, in a large saucepan, saute the red pepper, garlic and onion in oil and butter until vegetables are crisp-tender. Add the shrimp; saute until shrimp turns pink. Stir in the remaining ingredients, heat through. Drain linguine; serve with shrimp mixture.
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