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Artichoke Shrimp Linguine

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

Cook the linguine according to package directions. Meanwhile, in a

Printed from tasteofhome.com Jul 24, 2008

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Artichoke Shrimp Linguine cont.

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: Yield: 2 servings.