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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."
This recipe is:
Quick
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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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.
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