Shrimp and artichoke linguine

Yield: 2 Servings

Measure Ingredient
8 ounces Linguine pasta
2 tablespoons Vegetable oil
1 medium Onion; diced
1 large Garlic clove; crushed
1 pounds Large shrimp; peeled and deveined
1 \N 9 ounce pack frozen artichoke hearts
1 cup White wine or chicken broth
2 tablespoons Lemon juice
2 teaspoons Grated lemon peel
1 teaspoon TABASCO brand Pepper Sauce
½ teaspoon Salt
2 tablespoons Fresh chopped parsley

In large saucepot, heat 4 quarts salted water to boiling. Add linguine; cook until tender. Drain. Meanwhile, in 12-inch skillet over medium heat, in hot vegetable oil, cook onion and garlic until tender, about 5 minutes, stirring occasionally. With slotted spoon, remove onion to bowl. To drippings remaining in skillet, add shrimp. Cook over medium-high heat until shrimp turn pink, about 3 minutes. Stir in frozen artichoke hearts, white wine, lemon juice, lemon peel, TABASCO Sauce, salt and cooked onion.

Over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes to blend flavors. Toss with linguine and chopped parsley. Makes 2 servings. Nutrition information per serving: 940 Calories, 65 g protein, 20 g fat, 1018 mg sodium, 345 mg cholesterol >From the Tabasco Website, formatted by <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on May 10, 1998

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