Artichoke and Shrimp Linguine recipe

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Ingredients

8 ounces whole wheat linguine
¼ cup extra-virgin olive oil
1 (16 ounce) package frozen fully cooked salad shrimp, thawed
6 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 (14 ounce) can quartered artichoke hearts, drained
½ cup sliced black olives
¼ cup lemon juice
⅛ teaspoon salt
½ cup grated Parmesan cheese

Nutrition Info

555.7 calories
carbohydrate: 49.3 g
cholesterol: 188.8 mg
fat: 23.2 g
fiber: 10.5 g
protein: 39 g
saturatedFat: 4.8 g
servingSize: -
sodium: 952.3 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add linguine, and cook until tender, about 8 minutes. Drain.

  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shrimp, garlic and red pepper flakes, cook and stir until garlic is lightly browned and shrimp is hot, about 5 minutes. Mix in the artichoke hearts, black olives, lemon juice and salt, cook until heated through. Toss with pasta in a serving dish and top with Parmesan cheese before serving.

Recipe Yield

4 servings

Recipe Note

This is a recipe I got from a friend that I modified for a little more kick, since my wife loves spicy food.

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