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Mediterranean Shrimp and Pasta

 Mediterranean Shrimp and Pasta
When our appetites are hearty, I double this dish. The shrimp and pasta are tossed in a light sauce.
2 ServingsPrep: 10 min. Cook: 30 min.


  • 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


  • 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.
  • 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.

2 of 2

Mediterranean Shrimp and Pasta (continued)

Nutritional Facts: 1 serving (1 cup) equals 598 calories, 29 g fat (5 g saturated fat), 168 mg cholesterol, 798 mg sodium, 55 g carbohydrate, 4 g fiber, 28 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.