Artichoke Shrimp Linguine
A hint of garlic and a delicate wine sauce make this dish a seafood sensation. "Toss in some sliced olives," suggests Daniel Spengler of Seattle, Washington. Serve with rolls and key lime pie. 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. Recipe published in Quick Cooking September/October 2004.
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- 4 ounce(s) uncooked linguine
- 1/2 cup(s) chopped sweet red pepper
- 1 1/2 teaspoon(s) minced garlic
- 1 green onion, chopped
- 2 tablespoon(s) olive oil
- 4 1/2 teaspoon(s) butter
- 12 ounce(s) uncooked medium shrimp, peeled and deveined
- 1 14-ounce can(s) water-packed artichoke hearts, rinsed, drained and chopped
- 1/4 cup(s) white wine or chicken broth
- 1 tablespoon(s) lemon juice
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) 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.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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