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Mediterranean Shrimp and Linguine Recipe

Mediterranean Shrimp and Linguine Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 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


  • 1. 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.
  • 2. Drain linguine; serve with shrimp mixture. Yield: 6 servings.

Nutritional Facts

1 each: 328 calories, 9g fat (1g saturated fat), 112mg cholesterol, 748mg sodium, 41g carbohydrate (4g sugars, 3g fiber), 21g protein Diabetic Exchanges:2 starch, 2 lean meat, 1 vegetable, 1-1/2 fat

Reviews for Mediterranean Shrimp and Linguine

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Reviewed Mar. 22, 2016

"If I had ordered this in a restaurant, I would have been totally satisfied. What a delicious meal."

Reviewed May. 25, 2013

"This recipe needs something. I liked the idea that it was healthy and quick, but it was rather tastless. As previous reviewer noted she is adding lemon juice. My husband suggested using Kalmata olives and maybe adding a quarter cup of liquid from the artichoke can to the vegetable mixture. It was just missing something. I will give it another shot with alterations."

Reviewed Feb. 8, 2013

"I added fresh lemon juice (1-2 lemons) very tasty."

Reviewed Oct. 27, 2011

"My husband and I both loved it! I will be making this again."

Reviewed Oct. 4, 2011

"Making it again tonight. This is really, really delicious. (Even the leftovers were delicious!)"

Reviewed Sep. 27, 2011


Reviewed Sep. 20, 2011

"This was one my boyfriend picked out. He hated it and I thought it was just okay. For a healthy and quick meal it's not a bad choice but I've made better."

Reviewed Jul. 17, 2011

"The entire family loves this dish - great for easy entertaining!"

Reviewed Jun. 27, 2010

"Absolutely delicious!!!! Will make again and again. Super easy!"

Reviewed Aug. 10, 2008

"This was so easy to prepare and the taste was great!"

Reviewed Jun. 24, 2008

"This was a wonderful meal! Very filling. I used Grape tomatoes and sliced them in half instead of whole ones."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.