Shrimp and artichoke linguine
2 Servings
Ingredients
| Quantity | 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 | 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 |
Directions
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