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Artichoke Shrimp Linguine Recipe

With its hint of garlic and a delicate wine sauce, this seafood sensation will have artichoke lovers asking for seconds. "Toss in some sliced olives," suggests Daniel Spengler of Seattle, Washington. "We round out the menu with rolls and key lime pie."

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Artichoke Shrimp Linguine Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

5 15 20

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
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1/4 cup white wine or chicken broth
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon Creole seasoning

Directions

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 turn pink. Stir in the remaining ingredients; heat through. Drain linguine; serve with shrimp mixture. Yield: 2 servings.

Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Nutritional Facts 1 serving (1 cup) equals 638 calories, 25 g fat (8 g saturated fat), 275 mg cholesterol, 1,257 mg sodium, 58 g carbohydrate, 3 g fiber, 40 g protein.

Originally published as Artichoke Shrimp Linguine in Quick Cooking September/October 2004, p19

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Artichoke Shrimp Linguine

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Reviewed on Jan. 28, 2011 by picasosmom

My husband is still raving about this dish. I forgot the wine, and used thawed cooked shrimp, but it was still delicious.

Reviewed on Jan. 26, 2010 by rossmarlene

It was quick and great. Subbed Green pepper for red. Added whole black olives and mushrooms, and lots more garlic. (We love our garlic.) Did not have creole seasoning so went Italian with 1/8 tsp of basil and oregano.