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Shrimp and Artichoke Linguine
Makes 4 servings
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Ingredients
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8
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ounces linguine pasta
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2
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tablespoons olive oil
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1
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medium onion, diced
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1
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large clove garlic, crushed
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1
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pound large shrimp, peeled and deveined
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1
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(9-ounce) package frozen artichoke hearts
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1
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cup white wine or chicken broth
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2
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tablespoons grated lemon peel
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2
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tablespoons lemon juice
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1
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teaspoon Original TABASCO® brand Pepper Sauce
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1/2
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teaspoon salt
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2
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tablespoons chopped fresh parsley
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Heat 4 quarts salted water to boiling in large saucepan. Add linguine; cook until tender. Drain and set aside.
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Meanwhile, heat oil in 12-inch skillet over medium heat. Add onion and garlic; cook about 5 minutes or until tender, stirring occasionally. Remove onion to bowl with slotted spoon.
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Add shrimp to same skillet; cook over medium-high heat about 3 minutes or until shrimp turn pink.
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Stir in frozen artichoke hearts, wine, lemon peel, lemon juice, TABASCO® Sauce, salt and reserved onion; bring to boil over high heat. Reduce heat to low; cover and simmer 5 minutes to blend flavors.
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Toss with linguine and chopped parsley. Serve with a green salad and crusty bread.
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© McIlhenny Company (TABASCO® brand Pepper Sauce)
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Click here for printable version