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.
Nutritional:
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