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, Maine
Ingredients
- 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
Reviews
If I had ordered this in a restaurant, I would have been totally satisfied. What a delicious meal.
This recipe needs something. I liked the idea that it was healthy and quick, but it was rather tastless. As previous reviewer noted she is adding lemon juice. My husband suggested using Kalmata olives and maybe adding a quarter cup of liquid from the artichoke can to the vegetable mixture. It was just missing something. I will give it another shot with alterations.
I added fresh lemon juice (1-2 lemons) very tasty.
My husband and I both loved it! I will be making this again.
Making it again tonight. This is really, really delicious. (Even the leftovers were delicious!)
Delicious!!
This was one my boyfriend picked out. He hated it and I thought it was just okay. For a healthy and quick meal it's not a bad choice but I've made better.
The entire family loves this dish - great for easy entertaining!
Absolutely delicious!!!! Will make again and again. Super easy!
This was so easy to prepare and the taste was great!