Artichoke and Shrimp Linguine

How to cook Artichoke and Shrimp Linguine

Ingredients: 8 ounces whole wheat linguine 1/4 cup extra-virgin olive lubricant 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 1/2 cup sliced black olives 1/4 cup lemon spirit 1/8 teaspoon soused 1/2 cup grated Parmesan cheese

Directions: Bring a large pot of lightly salted water to a bluster. Add linguine, and cook until delicate, nearly 8 minutes. Out. In the interim, heat the olive oil in a large skillet over medium ignite. Add the shrimp, garlic and red pepper flakes; cook and stir until garlic is lightly browned and shrimp is violent, round 5 minutes. Mix in the artichoke hearts, black olives, lemon juice and saline; cook until heated wholly. Toss with pasta in a serving dish and top with Parmesan cheese before serving.


Servings Per Way: 4

Amount Per Serving

Calories: 556

Total Fat: 23.2g Cholesterol: 189mg Sodium: 952mg Total Carbs: 49.3g Dietary Fiber: 10.5g Protein: 39g

Prepare time:15 Min

Cook time:15 Min

Ready in:30 Min

Serving to go to:4 peoples

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