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Mediterranean Shrimp and Linguine

 Mediterranean Shrimp and Linguine
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
6 ServingsPrep/Total Time: 30 min.


  • 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 heated through and shrimp turn pink.
  • Drain linguine; serve with shrimp mixture. Yield: 6 servings.
Nutritional Facts: 1 cup shrimp mixture with 3/4 cup linguine equals 328 calories,

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Mediterranean Shrimp and Linguine (continued)

Nutritional Facts: 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 lean meat, 1-1/2 fat, 1 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.