Pretty and healthy, this looks like it came from an Italian restaurant. When I’m in a rush, I use a jarred tomato sauce and omit the tomatoes and seasonings. You can also fix this ahead and reheat it for convenience. —Nancy Deans, Acton, ME
- 9 ounces uncooked linguine
- 2 tablespoons olive oil
- 1 cup sliced fresh mushrooms
- 1 pound uncooked medium shrimp, peeled and deveined
- 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 salt
- 1/2 teaspoon dried basil
- 1/8 teaspoon pepper
- Cook linguine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir 4 minutes. Add remaining ingredients; cook and stir 5 minutes or until shrimp turn pink.
- Drain linguine; serve with shrimp mixture. Yield: 6 servings.
Originally published as Mediterranean Shrimp and Linguine in Healthy Cooking June/July 2008, p21
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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