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Artichoke Shrimp Linguine
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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 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.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |