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Artichoke Shrimp Linguine

With its hint of garlic and a delicate wine sauce, this seafood sensation will have artichoke lovers asking for seconds. Toss in some sliced olives for added umph. We round out the menu with rolls and key lime pie. —Daniel Spengler, Seattle, Washington
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings


  • 4 ounces uncooked linguine
  • 1/2 cup chopped sweet red pepper
  • 1-1/2 teaspoons minced garlic
  • 1 green onion, chopped
  • 2 tablespoons olive oil
  • 4-1/2 teaspoons butter
  • 12 ounces uncooked medium shrimp, peeled and deveined
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1/4 cup white wine or chicken broth
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon Creole seasoning


  • Cook the linguine according to package directions. Meanwhile, in a large saucepan, saute the red pepper, garlic and onion in oil and butter until vegetables are crisp-tender. Add the shrimp; saute until shrimp turn pink. Stir in the remaining ingredients; heat through. Drain linguine; serve with shrimp mixture.
Nutrition Facts
1 cup: 638 calories, 25g fat (8g saturated fat), 275mg cholesterol, 1257mg sodium, 58g carbohydrate (3g sugars, 3g fiber), 40g protein.

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Average Rating:
  • browns19fan
    Jul 2, 2015

    I was a bit leery about serving this to DH because of the artichoke hearts, but I needn't have worried; he loved it. Will definitely make again.

  • picasosmom
    Jan 28, 2011

    My husband is still raving about this dish. I forgot the wine, and used thawed cooked shrimp, but it was still delicious.

  • rossmarlene
    Jan 26, 2010

    It was quick and great. Subbed Green pepper for red. Added whole black olives and mushrooms, and lots more garlic. (We love our garlic.) Did not have creole seasoning so went Italian with 1/8 tsp of basil and oregano.

  • Mamachik40
    Apr 1, 2009

    No comment left

  • lisa53202
    Sep 26, 2008

    No comment left

  • colleenrosemeyer
    Jul 7, 2008

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  • kodak853
    Jan 2, 2007

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