Mediterranean Shrimp and Pasta |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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When our appetites are hearty, I double this dish. The shrimp and pasta are tossed in a light sauce. Ingredients:
4 ounces uncooked linguine |
3 green onions, thinly sliced |
2 garlic cloves, minced |
2 tablespoons olive oil |
1/2 cup sliced fresh mushrooms |
3 plum tomatoes, chopped |
1 jar (6 ounces) marinated artichoke hearts, drained |
1/4 cup white wine or chicken broth |
1 teaspoon italian seasoning |
1/4 teaspoon salt |
1/8 teaspoon dried rosemary, crushed |
1/8 teaspoon pepper |
1/2 pound uncooked medium shrimp, peeled and deveined |
grated parmesan cheese, optional |
Directions:
1. Cook linguine according to package directions. Meanwhile, in a skillet, saute onions and garlic in oil until tender. Add mushrooms and tomatoes; cook and stir for 3 minutes. Stir in the artichoke hearts, wine or broth, Italian seasoning, salt, rosemary and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mixture reaches desired thickness.
2. Add shrimp; cook and stir for 3 minutes or until shrimp turn pink. Drain linguine; top with shrimp mixture and toss to coat. Sprinkle with Parmesan cheese if desired. Yield: 2 servings.
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