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Mediterranean Shrimp and Linguine Recipe

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This dish is lower in fat but so rich in vegetables, it looks like it came from an Italian restaurant. Nice for a heart-healthy diet. Make ahead and reheat for convenience. Nancy Deans - Rochester, New York.

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6 Servings
Prep/Total Time: 30 min.

Ingredients

9 ounces uncooked linguine
1 pound uncooked medium shrimp, peeled and deveined
1 cup sliced fresh mushrooms
2 tablespoons Crisco® Pure Olive Oil
3 medium tomatoes, chopped
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
1 can (6 ounces) pitted ripe olives, drained and halved
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper

Directions

Cook linguine according to package directions. Meanwhile, in a large nonstick skillet, saute shrimp and mushrooms in oil for 2 minutes. Add the remaining ingredients; cook and stir for 5 minutes or until shrimp turn pink and sauce is heated through.
Drain linguine; serve with shrimp mixture. Yield: 6 servings.

Nutrition Facts: 1 cup shrimp mixture with 3/4 cup linguine equals 328 calories, 9 g fat (1 g saturated fat), 112 mg cholesterol, 748 mg sodium, 41 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 2 starch, 2 very lean meat, 1-1/2 fat, 1 vegetable.

Mediterranean Shrimp and Linguine published in Healthy Cooking June/July 2008, p21

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