TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 2 servings


  • 4 ounces uncooked linguine
  • 3 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/2 cup sliced fresh mushrooms
  • 3 plum tomatoes, chopped
  • 1 jar (6 ounces) marinated artichoke hearts, drained
  • 1/4 cup white wine or chicken broth
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried rosemary, crushed
  • 1/8 teaspoon pepper
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • Grated Parmesan cheese, optional

Nutritional Facts

1 cup: 598 calories, 29g fat (5g saturated fat), 168mg cholesterol, 798mg sodium, 55g carbohydrate (6g sugars, 4g fiber), 28g protein.


  1. Cook linguine according to package directions. Meanwhile, in a skillet, saute onions and garlic in oil until tender. Add mushrooms and tomatoes; cook and stir for 3 minutes. Stir in the artichoke hearts, wine or broth, Italian seasoning, salt, rosemary and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mixture reaches desired thickness.
  2. Add shrimp; cook and stir for 3 minutes or until shrimp turn pink. Drain linguine; top with shrimp mixture and toss to coat. Sprinkle with Parmesan cheese if desired. Yield: 2 servings.
Originally published as Mediterranean Shrimp and Pasta in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p188

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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pdglpn User ID: 2923613 61030
Reviewed Jul. 6, 2008

"great for two"

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