Artichoke Shrimp Linguine Recipe

4.5 3 7
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Artichoke Shrimp Linguine Recipe

Read Reviews
4.5 3 7
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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. Yield: 2 servings.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Artichoke Shrimp Linguine in Quick Cooking September/October 2004, p19

Nutritional Facts

1 cup: 638 calories, 25g fat (8g saturated fat), 275mg cholesterol, 1257mg sodium, 58g carbohydrate (3g sugars, 3g fiber), 40g protein.

  • 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
  1. 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. Yield: 2 servings.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Artichoke Shrimp Linguine in Quick Cooking September/October 2004, p19

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Reviews forArtichoke Shrimp Linguine

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browns19fan User ID: 919833 228872
Reviewed 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."

MY REVIEW
picasosmom User ID: 1378807 89555
Reviewed 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."

MY REVIEW
rossmarlene User ID: 3492736 121216
Reviewed 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."

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